Delectable, this Spinach au Gratin is a perfect side for Thanksgiving and Christmas, or for entertaining any time of the year!
Since returning home from vacation, Dom and I have turned our attention toward our most pressing matter…our youngest going off to college.
Here it is. In. Our. Face. Nicholas preparing for launch.
We’re spending our days making Nick’s favorite meals, shopping for supplies and gathering items for his new nest. These days are so valuable…and they’re so hard. I know this because we’ve been through it twice before. The anticipation of separation hurts. There is no getting around it – we must go through it. “This is the price we pay for love,” a very smart lady once told me, and she was right. This is all part of the privilege of watching our children grow…
Speaking of Nick’s favorite meals…one restaurant that has shown up for more than one special occasion over the years is Ruth’s Chris Steak House.
Our meals at Ruth’s never disappoint. The steaks are juicy and full of flavor but it’s their side-dishes that keep us going back for more. Their roasted garlic mashed potatoes, sweet potato casserole, and creamed spinach…beyond delectable!
This is a restaurant Nick loves. Give the boy a sizzling steak, a great salad, some hearty sides, and he is good to go! I wanted to mimic the meal we recently had at Ruth’s Chris…well, closely mimic, I doubt I’ll present the steak on a hot plate but I’m hoping the spinach au gratin, which is actually the culmination of a few recipes, will serve our purposes! Let’s go…
- Once ingredients are gathered, preheat the oven to 375 F and butter the gratin dish.
- In a heavy bottom pan, sauté the onion in olive oil and butter for 10 – 15 minutes over medium heat.
- Sprinkle flour and nutmeg over the onions and continue sautéing the mixture for 30 seconds.
- Stir milk and half & half into the onion mixture.
- Add the salt, pepper, and spinach to the pan and stir until the ingredients are combined.
- Add half of the Parmesan cheese to the spinach and stir.
- Transfer mixture to the buttered gratin dish.
- Sprinkle the remaining Parmesan and the Swiss on top.
- Bake for 15 – 20 minutes, until hot and bubbly.
I know what you’re wondering…. Was it as good as Ruth’s Chris Steak House?
Let’s just say, we didn’t leave the table hungry! 😉
Buon Appetito!
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Spinach au Gratin
- Category: Side Dish
Description
Delectable, this Spinach au Gratin is a perfect side for Thanksgiving and Christmas, or for entertaining any time of the year!
Ingredients
- 3 large yellow onions, finely chopped
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter, plus more for preparing gratin dish
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 cup flour
- 1/4 tsp. nutmeg
- 3 lbs. frozen spinach, defrosted and thoroughly drained (squeeze dried)
- 1 cup whole milk
- 1/2 cup half & half
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup Swiss cheese, freshly grated
Instructions
- Preheat oven to 375 degrees and butter gratin dish.
- In a heavy bottom skillet, sauté the onion in olive oil and butter for 10 – 15 minutes over medium heat.
- Sprinkle flour and nutmeg over the onions and continue sautéing the mixture for 30 seconds.
- Stir the milk and half & half into the onion mixture.
- Add the salt, pepper, and spinach to the pan and stir until the ingredients are combined.
- Add half of the Parmesan cheese to the spinach mixture and stir.
- Transfer to the buttered gratin dish.
- Sprinkle the remaining Parmesan and the Swiss on top.
- Bake for 15 – 20 minutes, until hot and bubbly.
- Serve and enjoy!
Salute!
wwow thats really awesome 🙂
Thank you!!
This would make a perfect side for Thanksgiving.
It sure would! 🙂