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2 tablespoons unsalted butter, plus more for the dish
1 clove garlic, halved
5 shallots, thinly sliced crosswise
5 10-ounce boxes frozen spinach, thawed
8 ounces cream cheese, at room temperature
1 cup heavy cream
1 cup whole milk
1 cup grated Gruyère or Swiss cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon ground nutmeg
|Heat oven to 375°F. Rub the sides and bottom of a buttered 8-inch baking dish with the garlic; discard garlic.
In a skillet, over medium heat, melt the butter. Add the shallots and cook until softened, 5 to 7 minutes.
Remove from heat; set aside. Squeeze the spinach to remove any excess liquid. In a large bowl, combine the spinach,
cream cheese, heavy cream, milk, Gruyère or Swiss cheese, salt, pepper, nutmeg, and shallots.
Transfer to dish. Bake, uncovered, until bubbling and lightly golden, about 25 minutes.|
|Tip: To make the gratin ahead of time, assemble it but do not bake it. Cover and refrigerate overnight.
Heat as directed, allowing an extra 30 minutes of baking time.|
|NUTRITION PER SERVING|
CALORIES 362(76% from fat); FAT 31g (sat 19g); PROTEIN 15mg; CHOLESTEROL 97mg; SODIUM 425mg; FIBER 6g; CARBOHYDRATE 12g