This recipe came from an estate sale. I obtained it when I purchased the family collection from the Weir Estate in Canton, Texas in 1990.
- Contributed by Catsrecipes Y-Group
- 20 oz. frozen chopped spinach, thawed
- 1 tablespoon butter
- ½ tablespoon olive oil
- 1 shallot, diced
- 1 clove garlic, minced
- ¾ cup heavy cream
- ⅛ teaspoon nutmeg, freshly ground or grated
- ½ cup parmigiano reggiano, freshly grated
- ½ cup romano, freshly grated
- ⅔ cup fontina, shredded
- ⅔ cup panko or (1 cup dry breadcrumbs)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Preheat an oven to 450° F. Lightly grease a glass or ceramic loaf pan.
- Mix together all of the different cheeses then set aside. Heat a large pan over medium heat. Add the butter and olive oil.
- Once the butter has melted and the oils are hot, then add the shallot and garlic to the pan. Sweat the shallot and garlic for 5 minutes.
- Add the heavy cream and nutmeg to the pan and raise the heat to medium high. Allow the mixture to reduce for 5 minutes.
- While cream is reducing place thawed spinach into a clean dish towel and ring out as much of the water as you can. Add the spinach, nutmeg and ½ of cheese mixture to the reduced cream.
- Stir to combine then season with salt and pepper. Pour the creamed spinach into the greased loaf pan.
- Sprinkle remaining cheese mixture evenly over the top of the spinach, then do the same with the panko.
- Bake at 450° F for 15 minutes. Serve warm and plain or with other main dishes or vegetables but cut into serving pieces with a chef's knife and place the cooked spinach gratin in a large plate.