Spinach Gratin: Put Some Green on the Table

Typically, Thanksgiving is a starch fest, but it doesn't have to be. Add this spinach gratin to the Thanksgiving feast to give everybody the opportunity to indulge and fill up on a healthy dose of greens.  This can be turned into a vegan side by swapping the dairy and eliminating the cheese (add breadcrumbs or something else).

• 3 tbsp light butter  or margarine
• 1 cup finely chopped onion
• 1/4 cup flour
• 1/4 tsp fresh grated nutmeg
• 3 cups 2% milk or soy
• 3 lbs (3 16-oz packages) frozen chopped spinach, defrosted
• 3/4 cup freshly grated Parmesan cheese
• 1 tbsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup shredded Swiss Gruyere cheese (I used Sargento)

Preparation:

Preheat the oven to 425°.

In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes.

Add the flour and nutmeg; cook 2 more minutes, stirring occasionally. Add the milk and cook until thickened, about 5 - 7 minutes.

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper.

Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top.

Bake for 20 minutes until hot and bubbly. Serve hot. Makes a little over 6 1/2 cups.