How To Make Makeover Spinach Gratin
A low-carb, vegetarian dish, this spinach gratin is made with sauteed onions, milk, and a hint of onion, topped with Parmesan and Swiss cheese.
- 3tbspwhipped butter
- 1cuponion,finely chopped
- ¼cupflour,use Gluten free AP flour for GF
- ¼tspfresh nutmeg,grated
- 3cups2% milk
- 3lbsfrozen chopped spinach,(3 16-oz packages), defrosted
- ¾cupparmesan cheese,freshly grated
- 1tbspkosher salt
- ½tspfreshly ground black pepper
- ½cupSwiss or Gruyere cheese,shredded
Preheat the oven to 425 degrees F.
In a heavy-bottomed saute pan, melt the butter over medium heat. Add the onions and sauté for about 10 to 12 minutes until translucent.
Add the flour and nutmeg, then cook for 2 more minutes, stirring occasionally.
Add the milk and cook for about 5 to 7 minutes until thickened.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.
Add ½ 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 ¼ cup Parmesan and the Swiss cheese on top. Bake for 20 minutes until hot and bubbly. Serve hot.
- Calories: 144.44kcal
- Fat: 8.09g
- Saturated Fat: 4.85g
- Trans Fat: 0.16g
- Monounsaturated Fat: 2.17g
- Polyunsaturated Fat: 0.46g
- Carbohydrates: 9.86g
- Fiber: 2.61g
- Sugar: 3.91g
- Protein: 9.86g
- Cholesterol: 22.97mg
- Sodium: 448.26mg
- Calcium: 328.66mg
- Potassium: 697.61mg
- Iron: 2.99mg
- Vitamin A: 575.85µg
- Vitamin C: 30.44mg
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