This one has been a hit at many a Thanksgiving and Christmas dinner. Love cheese??? Mmmm.
You can make it ahead of time and hopefully you have an oven to finish it off for 20 minutes right before dinner time. I have traveled with this pre-made and it is easy and quick to finish off at your destination. Good luck and good eats!

Courtesy of the Barefoot Contessa (my favorite party cookbooks)!

Spinach Gratin

You can make this ahead of time and refrigerate until ready to bake and serve.

You can always add more cheese too...I usually add a little more!

4 tablespoons unsalted butter (1/2 stick)
4 cups chopped yellow unions (2 large)
1/4 cup all-purpose flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
About 3 pounds frozen chopped spinach, defrosted (5 10oz pkgs)
1 cup freshly grated parmesean cheese (I use the stuff in the plastic containers in the deli)
1 tbsp kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese (can substitute swiss if necessary)


Preheat oven to 425 degrees
Melt butter in heavy-bottomed saute pan over medium heat.
Add the onious and saute until traslucent, about 15 minutes. Add the cream and milk and cook until thickened.

Squeeze as much liquid as possible from the spinach and add to the sauce.

Add 1/2 cup of the parmesean cheese and mix well. Season to taste with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup of Parmesean and the Gruyer on top.

Bake for 20 minutes or until hot and bubbly. Serve immediately.