How to prepare Spinach gratin recipe
Eggless spinach gratin with cream cheese
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.
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.
Your Spinach gratin recipe is ready now
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