Spinach Gratin
By: Rob
Published: Saturday, March 12, 2011 - 9:14am

Ingredients




1 tablespoon unsalted butter, plus more for greasing
1 cup fresh bread crumbs, toasted
 cup grated Parmigiano-Reggiano cheese
2 teaspoons vegetable oil
2 pounds baby spinach
1/4 cup diced yellow onion
1 teaspoon Tbs. plus 1 all-purpose flour
2/3 cup each cream and half-and-half, warmed
1 clove 
of freshly grated nutmeg
1 bay leaf
1 sprig thyme sprig, plus leaves from 1
1/2 cup grated Emmentaler cheese
Kosher salt and white pepper, to taste

Preparation

1 Preheat oven to 400 degrees 2 Butter 91/2: x 7" gratin pan 3 Combine crumbs and Parmigiano-Reggiano 4 In Dutch oven over medium-high heat, warm 1 tsp. oil 5 Cook half of spinach 3-4 minutes 6 Drain in colander 7 Transfer to large bowl 8 Repeat with remaining oil and spinach 9 In large saucepan, melt 1 Tbs. butter 10 Cook onion 5-6 minutes 11 Add flour; cook stirring constantly for 1 minute 12 Slowly whisk in cream mixture 13 Add clove, nutmeg, bay leaf and thyme sprig 14 Simmer, whisking constantly for 3 minutes 15 Let stand 5 minutes; strain into bowl 16 Return mixture to saucepan over medium heat 17 Stir in Emmentaler until melted 18 Fold sauce into spinach 19 Season with salt and white pepper 20 Transfer to gratin pan and top with crumbs 21 Bake 10 minutes 22 Sprinkle with thyme leaves