Spinach gratin

INGREDIENTS

• ¼ tsp black pepper
• ¼ tsp salt
• 4 tbsp unsalted butter
• 4 cups yellow onions
• ¼ cup all-purpose flour
• ¼ tsp nutmeg
• 1 cup whipping cream
• 2 cups whole milk
• 50 oz spinach
• 1 cup Parmesan cheese
• ½ cup Gruyère cheese

TOOLS

• 1 knife
• 1 sauté pan
• 1 oven
• 1 wooden spoon
• 1 grater
• 1 baking dish
• 1 plate

Grate the gruyere cheese using a grater.

Transfer the grated gruyere cheese to a plate.

Grate the parmesan cheese using a grater.

Transfer the grated parmesan cheese to the plate.

Chop the spinach.

Grate nutmegs using a grater.

Peel and chop the yellow onions.

Preheat the oven to 425°F for 19 minutes.

Put the unsalted butter in a sauté pan and turn on the heat. Cook for 2 minutes to melt the unsalted butter, then add the chopped yellow onions and stir with a wooden spoon. Cook for 14 minutes, then add all purpose flour and ground nutmegs to the sauté pan. Stir with a wooden spoon for 2 minutes, then add whipping cream and whole milk. Stir with a wooden spoon for 3 more minutes, then sprinkle with salt and black pepper.

Squeeze the chopped spinach using your hands to get a drained spinach.

Add the drained spinach and half a cup of the grated parmesan cheese to the sauté pan. Stir with a wooden spoon, then turn off the heat and transfer the contents of the sauté pan to a baking dish. Scatter the grated gruyere cheese and the rest of the grated parmesan cheese on top. Then place the baking dish in the hot oven and bake for 20 minutes.

Turn off the heat and remove the baking dish from the oven. Set aside for 5 minutes.

It’s ready to be served !