Spinach gratin
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Spinach gratin
  Spinach    Vegetables  
Last updated 6/12/2012 1:24:31 AM. Recipe ID 58078. Report a problem with this recipe.
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      Title: Spinach gratin
 Categories: Vegetables
      Yield: 6 Servings
      3 lb Spinach; stems removed, -OR-
      2 pk -Frozen spinach, defrosted
      4 tb Butter
           Mornay Sauce (see RECIPE)
      4 tb Gruyere
  WASH THE SPINACH WELL and put it in a non-aluminum pot. Cover and
  cook it in its own water over medium heat until wilted, about 5
  minutes. Put the wilted spinach in a strainer and, with the back of a
  large spoon, squeeze as much liquid from the spinach as possible. If
  it is cool enough to handle, squeeze the water out with your hands, a
  small handful at a time. Chop the spinach by hand or in a food
  processor, season with salt, pepper and nutmeg and mix with 3
  tablespoons of the butter. Use the remaining 1 tablespoon of butter
  to grease the gratin dish. Add the spinach, cover with Mornay Sauce
  (See RECIPE) and sprinkle with cheese. Twenty minutes before serving,
  place in a preheated 375F oven. Bake until browned and bubbly.

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Recipe ID 58078 (Apr 03, 2005)

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