3 pounds spinach,
stems removed, washed, dried
4 tablespoons butter
salt and pepper to taste
4 tablespoons Gruyere
Put spinach 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
Add the spinach, cover with Mornay Sauce and sprinkle with
Twenty minutes before serving, place in a preheated 375° F.
oven. Bake until browned and bubbly.
1/4 cup butter, softened
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup grated Romano cheese
cup grated Parmesan cheese
Pour all Mornay Sauce ingredients in a blender. Cover and blend on high for 30
seconds. Pour in top of a double boiler and cook over simmering water for 15
minutes, stirring occasionally until thick.