Recipe of the Week 10/31: Spinach Gratin


Yields 13 Servings 


3 tbsp whipped butter 

1 cup finely chopped onion 

Spinach Gratin 

1/4 cup flour, use Gluten free AP flour for GF 

1/4 tsp fresh grated nutmeg 

3 cups 2% milk 

3 lbs frozen chopped spinach, defrosted, I used 3 16-oz packages 

3/4 cup freshly grated Parmesan cheese 

1 tbsp kosher salt 

1/2 tsp freshly ground black pepper 

1/2 cup shredded Swiss or Gruyere cheese 


Preheat the oven to 425F°. 

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. 

Meal Plan Check Boxes: 

1 Protein 

1 Fat 

1 Vegetable 

Nutritional Facts: Serving: 1/2 cup, Calories: 110, Carbohydrates: 9.2g, Protein: 7.7g, Fat: 5.5g, Saturated Fat: 2.5g, Cholesterol: 17.5mg, Sodium: 287mg, Fiber: 2g, Sugar: 2.6g 

Found by: Brianna Lawless, MS, RDN

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