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Spinach gratin

Yield: 6 Servings

Ingredients:

• 3 lb Spinach; stems removed -OR-
• 2 pk -Frozen spinach defrosted
• 4 tb Butter

Instructions:

Salt Pepper Nutmeg Mornay Sauce (see RECIPE) 4 tb Gruyere WASH THE SPINACH WELL and put it in a non-aluminum pot. Cover and cook it in its own water over medium heat until wilted about 5 minutes. Put the wilted spinach in a strainer and with the back of a large spoon squeeze as much liquid from the spinach as possible. If it is cool enough to handle squeeze the water out with your hands a small handful at a time. Chop the spinach by hand or in a food processor season with salt pepper and nutmeg and mix with 3 tablespoons of the butter. Use the remaining 1 tablespoon of butter to grease the gratin dish. Add the spinach cover with Mornay Sauce (See RECIPE) and sprinkle with cheese. Twenty minutes before serving place in a preheated 375F oven. Bake until browned and bubbly.

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