Categories: June2011, casserole, dairy, spinach, vegetables

Ingredients

• 1 Tbs unsalted butter, plus more for greasing
• 1 cup of fresh bread crumbs, toasted
• 1/3 cup Parmesan cheese
• 2 tsp vegetable oil
• 2 lbs. baby spinach
• 1/4 cup diced yellow onion
• 1 Tbs + 1 tsp all-purpose flour
• 2/3 EACH cream and half and half, warmed
• 1 clove
• Pinch of freshly grated nutmeg
• 1 bay leaf
• 1 thyme sprig, plus leaves from 1 sprig
• 1/2 cup grated grated Emmentaler cheese
• Salt and white pepper to taste

Directions

1. Preheat oven to 400F. Butter baking dish (9½ x 7). In bowl, combine crumbs and parmesan cheese. In Dutch oven over medium-heat, warm 1 tsp oil. Cook half of the spinach 3-4 minutes; drain in colander. Transfer to large bowl. Repeat with remaining oil and spinach.

2. In a large saucepan, melt 1 Tbs butter. Cook onion 5-6 minutes. Add flour; cook, stirring constantly, 1 minute. Slowly whisk in cream mixture. Add clove, nutmeg, bay leaf and thyme sprig; simmer, whisking constantly, 3 minutes. Let stand 5 minutes; strain into bowl. Return mixture to saucepan over medium heat; stir in Emmentaler until melted. Fold sauce into spinach. Season to salt and white pepper. Transfer to baking dish; top with crumbs. Bake 10 minutes.

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