Spinach Gratin

• 4 Tbsp. (1/2 stick) unsalted butter
• 4 c. chopped yellow onions (2 large)
• 1/4 c. flour
• 1/4 tsp. grated nutmeg
• 1 c. heavy cream
• 2 c. milk
• 3 lb. frozen chopped spinach, defrosted (five 10 oz. pkg.)
• 1 c. freshly grated Parmesan cheese
• 1 Tbsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 c. grated Gruyere cheese

1. Preheat the oven to 425u0b0.
2. Melt the butter in a heavy-bottomed saut pan over medium heat.
3. Add the onions and saut until translucent, about 15 minutes.
4. Add the flour and nutmeg and cook, stirring for 2 more minutes.
5. Add the cream and milk and cook until thickened.
6. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.
7. Add 1/2 cup of the Parmesan cheese and mix well.
8. Season to taste with salt and pepper.
9. Transfer the spinach mixture to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top.
10. Bake for 20 minutes until hot and bubbly.
11. Serve hot.

butter, yellow onions, flour, nutmeg, heavy cream, milk, spinach, parmesan cheese, kosher salt, freshly ground black pepper, gruyere cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=131346 (may not work)