Rating: 5 stars
1 Ratings
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  • 5 star values: 1

Spinach is the star of this dish, but the kid judges didn't mind the yummy cheese either. If you're planning ahead, make this gratin the night before and refrigerate until you're ready to pop it in the oven.

Katy Sparks
Recipe by Real Simple November 2005

Gallery

Justin Bernhaut

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Rub the sides and bottom of a buttered 8-inch baking dish with the garlic; discard garlic.In a skillet, over medium heat, melt the butter. Add the shallots and cook until softened, 5 to 7 minutes.Squeeze the spinach to remove any excess liquid. In a large bowl, combine the spinach, cream cheese, heavy cream, milk, Gruyère or Swiss cheese, salt, pepper, nutmeg, and shallots. Transfer to dish. Bake, uncovered, until bubbling and lightly golden, about 25 minutes.Make Ahead: Assemble the gratin in advance, and refrigerate it overnight. Allow an extra 30 minutes of baking time.

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Nutrition Facts

calcium 492.5mg; 363 calories; calories from fat 76%; carbohydrates 12.1g; cholesterol 97.4mg; fat 30.5g; fiber 5.6g; iron 4.1mg; protein 15mg; saturated fat 18.6g; sodium 425.2mg.
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