This is an adaptation of Ina Garten’s spinach gratin recipe which was always our go to for any holiday dinner. I added bacon and decreased the butter and we loved it even more.
Ingredients
5 slices of bacon, chopped
1 tablespoon unsalted butter
4 cups chopped yellow onions
1/4 cup flour
1 cup heavy cream
2 cups milk
3 lbs frozen chopped spinach
1 cup grated parmesan cheese
Sea salt and fresh ground pepper to taste
1/2 cup grated gruyere cheese
Preparation
Preheat the oven to 425 degrees
Defrost the spinach and squeeze out all excess water. In a large pot, sauté the bacon until the fat has been rendered. Then add onions and sauté until translucent, about 7 minutes. Add butter and melt, then add flour and stir for 2 minutes. Then slowly add in cream and milk, stirring to incorporate into the roux. It should be a thick liquid at this point. Then add in spinach and stir to mix thoroughly and add in 1/2 cup of the parmesan cheese. Season with salt and pepper to taste.
Put the mixture in a round baking dish and sprinkle the top with gruyere cheese and the other half of the parmesan cheese.
Bake in the oven for 20 minutes, until the top is slightly browned and bubbly. Let sit for 5 minutes before serving.
