This baked spinach gratin is great on its own with some toasted bread but I think it will make a great side dish for a roast like a leg of lamb. This recipe tastes verdant from so much spinach, sweet with the onions and garlic, a touch of heat from the red chili and sharp and gooey from the two cheeses.
If you like you could prepare the spinach mixture in advance, refrigerate it and add the bread crumb mixture just before baking it.
Cheesy Spinach bake Recipe
Ingredients
Butter unsalted 50gms or half a stick
1 large white onion chopped
4-5 garlic cloves, minced
1/2 cup coarse bread crumbs
1 cup grated Parmesan cheese
1 big packet of frozen chopped spinach, thawed and squeezed dry
1 cup cooking cream with 1 cup of milk
1/4 tsp grated nutmeg
1 big red chili chopped (optional)
a dash of dried basil, oregano, thyme or any Italian seasoning
a handful of fresh parsley chopped
the rind of one lemon
1/2 cup grated sharp cheddar
salt and pepper to taste
Instructions:
Preheat the oven to 190C/400F. Unpack the spinach to a flat dish on the stove and cook it till most of the water has evaporated, the spinach has to be dry else will leak water into the bake.
In a large ovenproof skillet melt the butter over medium heat, spoon out one table spoon of butter into a bowl and keep. To the skillet add the onion and garlic and cook until softened but not browned. Now you can add the chopped red chili if using.
While the onions are sautéing, stir the bread crumbs into the bowl of butter until coated, season with salt, pepper and dry herbs (basil, oregano, parsley) then sir in half the Parmesan.
Add the cooked spinach to the skillet stir, now on low heat add the cream, milk, rest of the Parmesan, lemon rind, parsley and nutmeg, stir and cook for a few minutes adjust seasonings. You could bake in the same skillet or transfer to a casserole dish.
Top evenly with the cheddar cheese, then sprinkle the bread crumb mixture. Bake until golden on top and bubbling around the edges, 20 to 25 minutes. Enjoy!