Spinach & Parmesan Gratin

Spinach & Parmesan Gratin
Photo by Scott Phillips


  • 2 Tbs. all-purpose flour
  • Pinch ground cayenne
  • 1-¼ cups (3 oz.) freshly grated Parmigiano Reggiano
  • ½ medium yellow onion, finely diced (about 2/3 cup diced)
  • 1-½ cups milk or homemade or low-salt chicken broth
  • Pinch freshly ground black pepper
  • 2 lb. fresh spinach, stemmed, washed, and drained
  • + 2 more ingredients
    • 2 Tbs. unsalted butter; more for the baking dish
    • ¼ tsp. kosher salt

Heat the oven to 350°F. Butter a medium (1-1/2- quart) shallow baking dish. Fill a large pot about halfway with lightly salted water and bring to a boil over high heat. Add the spinach in large handfuls, adding more as it wilts. When all the spinach is in the pot, blanch for 1 minute. Drain in a...

View full recipe at Fine Cooking


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