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Prep Time:
10m
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Cook Time:
1h 15m
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Total Time:
1h 25m
Ingredients
- 5 pkg frozen spinach (10 oz.), thawed and squeezed of any liquid
- 6 tbsp. butter
- 2 yellow onions, small diced
- 4 garlic cloves, minced
- 1/2 c A.P. flour
- 4 c whole milk
- 1/2 tsp. grated nutmeg
- 2 c parmesan cheese
- 2 c gruyere cheese
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Melt the butter in a large pot or dutch oven over medium heat. Add the chopped onions and sweat until they are translucent, about 10 to 15 minutes. Once the onions are almost finished cooking, add in the minced garlic and let it cook for another 2 minutes. Pour in the flour and stir to coat all the onions. Let cook for 1 to 2 minutes to extract the raw flour taste. Then add in the milk and whisk. This is going to turn into a bechamel, or white cream sauce. Cook until the sauce has thickened, making sure there are no lumps of flour. Season the sauce with salt, pepper, and nutmeg.
- Before adding the spinach to the sauce, make sure it is completely thawed out and squeezed of any liquid. (You don\'t want to water down the bechamel!) Slowly add in the spinach, breaking it up as you add it into the sauce. Once the spinach is all incorporated, add in 1 cup of parmesan and 1 cup of gruyere. Stir the creamed spinach and adjust any seasonings. (it may need more salt or pepper depending on how much you added in earlier.)
- Pour the creamed spinach into a ceramic or glass baking dish. Top with the rest of the cheeses and bake for 45 minutes to an hour. The top of the casserole should be light brown and bubbly! Serve immediately and enjoy!
