Creamed Spinach Gratin
 
 
Ingredients
  • 2 pounds spinach, stems removed
  • 2 tablespoons butter
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • 2 tablespoons sweet white rice flour
  • 1 ¼ cup milk (we used the 1% that we had on hand)
  • 4 ounces cream cheese, cut into cubes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • pinch of freshly grated nutmeg
  • ¾ cup grated Gruyere cheese, divided
Instructions
  1. Preheat oven to 375°F.
  2. Cook spinach in 2 batches in 1 inch of boiling water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then reserve.
  3. Rinse out pot and place over medium-low heat. Melt the butter, then add the shallots and garlic, stirring occasionally, until softened, about 4 minutes. Whisk in sweet white rice flour and cook roux, whisking, 3 minutes. Add milk in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in cream cheese, salt, pepper, nutmeg ¼ cup of the grated Gruyere and cook, stirring, until cheese has melted, about 3 to 4 minutes.
  4. Add spinach, stir to combine, then pour mixture into a 1 quart gratin dish. Top with remaining cheese, then bake for 35 to 40 minutes, until the cheese melts and begins to brown.
Recipe by Allons-Eat! at https://www.allonseat.com/creamed-spinach-gratin/