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Spinach-Artichoke Gratin

Yield Makes 6 to 8 servings
Prep: 15 min., Cook: 10 min., Bake: 15 min., Stand: 5 min.
Use remaining artichoke hearts to dress up a salad or pizza.


  • 2 cups chopped yellow onion
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • 3/4 cup (3 oz.) freshly shredded Parmesan cheese
  • 1/4 cup HELLMANN'S or Best Foods Real Mayonnaise
  • 1/2 (14-oz.) can artichoke hearts, drained and quartered
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 (10-oz.) packages frozen spinach, thawed and well drained

How to Make It

  1. Preheat oven to 425º. Sauté onions in a lightly greased large nonstick skillet over medium heat 6 minutes or until tender. Add flour, and cook, stirring constantly, 30 seconds to 1 minute. Add milk; cook, stirring frequently, 2 to 3 minutes or until thickened. Remove from heat.

  2. Stir in 1/4 cup Parmesan cheese and next 4 ingredients. Add spinach, and stir until thoroughly combined. Transfer spinach mixture to a lightly greased 8-inch square baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.

  3. Bake at 425º for 15 minutes or until cheese is melted and mixture is bubbly. Let stand 5 minutes before serving.