Spinach Gratin

Spinach GratinSide Hustle
We all know that turkey is generally the star of the Thanksgiving show. But, if I am being honest, I tend to look forward to the side dishes more than the turkey. The bird is just a means to an end. Coming up with a favorite side dish would be impossible but I’ll give it a shot.

Potatoes are not only well-loved but a requirement. No Thanksgiving table is complete without fluffy, buttery mashed potatoes. Mashed sweet potatoes are a close second.

Gravy. Gotta have the gravy. Gravy has no calories on Thanksgiving. Really. You can look it up.

Then there’s the stuffing. There are two schools of thought with the stuffing—inside the bird or out. My preference depends on the day. The day of, I like it baked in a casserole. The day after Thanksgiving, I like the stuff from the bird in my turkey sandwich.

Regarding the veggies, we rarely have the same vegetable from year to year so I haven’t developed a strong opinion about any dish in particular. Instead, I try to look for an interesting new recipe, but I am not always successful. When that happens, I rely on some tried and true favorites. This recipe from Ina is one that I have shared before but I can’t help myself ‘cause it’s just so stinkin’ good!

For those who are still working on it, I hope you find the perfect menu soon. For those of you who know what they are having and are ready to get started, may your parking spaces be plentiful and the grocery lines short.

To everyone, have a safe, healthy and Happy Thanksgiving!

Spinach Gratin
Adapted from Ina Garten’s Barefoot Contessa Parties
Yields 8 Servings
(There is even a video of how to make this dish.)

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425º F.

First, melt the butter in a heavy-bottomed sauté pan set over medium heat. Add the onions and sauté until they are translucent, or for about 15 minutes.

Add the flour and nutmeg to the onions, and continue to cook, stirring, for about 2 more minutes. Add the cream and milk and cook until the mixture is thickened.

Squeeze all the liquid you can from the spinach, and add it to the onion sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with salt and pepper.

Bake the gratin
Transfer the spinach to a buttered baking dish, and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

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