- 1 tablespoon olive oil
- 1 small onion, diced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 1/2 pounds baby spinach, roughly chopped
- 1 cup half-and-half
- 1 1/2 cups shredded Swiss cheese, divided
- 3/4 cup dry bread crumbs
- 3 tablespoons butter, melted
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Season with salt, pepper, and thyme. Sprinkle flour over onion mixture and cook until a thick paste forms, about 1 minute.
- Place spinach in a large soup pot and cover. Heat on low until spinach begins to wilt, about 4 minutes. Turn heat off and add half-and-half, 1 cup Swiss cheese, and the onion mixture. Stir to combine and transfer to a 9-inch gratin dish.
- Combine breadcrumbs and remaining 1/2 cup cheese in a bowl. Pour melted butter over the top and stir to combine. Evenly spread breadcrumb mixture over the spinach.
- Bake in the preheated oven uncovered for 20 minutes. Let cool for 5 minutes before serving.
09/30/2019
recipepes.com
fresh spinach gratin, recipe
PT15M
PT1H
5
455 calories
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