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SERVES 10 TO 12
Frozen chopped spinach is one of the best culinary deals around; it would take mounds and mounds of fresh spinach and lots of effort to produce the amount of spinach called for in this recipe. The great news is that no one will know the difference. These creamy greens with just a hint of nutmeg are a wonderful complement to roasted turkey.
This can be made ahead up to the point where the dish goes into the oven; just cover with plastic wrap and refrigerate. Bring to room temperature before final cooking.
5 (10-ounce) packages frozen chopped spinach, defrosted
4 tablespoons unsalted butter, dairy- free butter alternative or olive oil
2 large white onions, chopped
¼ teaspoon freshly grated nutmeg
1 tablespoon coarse salt or to taste
1 teaspoon freshly grated black pepper
2 tablespoons cornstarch or tapioca starch/flour
2 cups unflavored cold milk of choice, divided
1 cup heavy cream or milk of choice
1 cup freshly grated Parmesan cheese or dairy-free alternative*
1 cup grated Gruyere cheese or dairy- free alternative*
1. Preheat oven to 425° F. Lightly grease a 9x13-inch (or similar size) baking dish with cooking spray.
2. Place the spinach in a colander and squeeze out the liquid.
3. Melt butter in a heavy-bottomed sauté pan over medium heat. Add onions and sauté until translucent but not browned, about 15 minutes. Add the nutmeg, salt and pepper. Cook for about 2 more minutes.
4. Mix cornstarch or tapioca starch with about ¼ cup cold milk.
5. Combine Parmesan and Gruyere cheeses.
6. Add rest of milk and heavy cream to onion mixture and cook until hot, about 5 minutes. Add cornstarch and milk mixture and cook until sauce has thickened. Add spinach and half the cheese mixture and mix well.
7. Transfer the spinach to prepared baking dish. Top with remaining cheeses.
8. Place in preheated oven and bake for 20 minutes or until hot and bubbly.