INGREDIENTS

  • 2 (10ounce)packages frozen chopped spinach , thawed
  • 1 tablespoon butter
  • 1/2 tablespoon olive oil
  • 1 shallot , diced
  • 1 garlic clove , minced
  • 3/4 cup heavy cream
  • 1/8 teaspoon nutmeg (freshly ground or grated)
  • 1/2 cup parmigiano-reggiano cheese , freshly grated
  • 1/2 cup pecorino romano cheese , freshly grated
  • 2/3 cup fontina , shredded
  • 2/3 cup panko
  • kosher salt , to taste
  • fresh ground black pepper , to taste

DIRECTIONS

  1. Preheat oven to 450 degrees.
  2. Lightly grease a glass or ceramic loaf pan.
  3. Mix together all of the different cheeses.
  4. Set cheese mixture aside for later.
  5. Heat a large pan over medium heat.
  6. Add the butter and olive oil.
  7. Once the butter has melted and the oils are hot, add the shallot and garlic to the pan.
  8. Sweat the shallot and garlic for 4-5 minutes.
  9. Do not allow any caramelization, if they start to brown, reduce heat.
  10. Add the heavy cream and nutmeg to the pan and raise the heat to medium-high.
  11. Allow mixture to reduce for about 5-6 minutes.
  12. While the cream is reducing, place the thawed spinach into a clean dish towel and ring out as much of the water as you can.
  13. Add the spinach, nutmeg, and 1/2 of cheese mixture to the reduced cream.
  14. Stir to combine, then taste the creamed spinach.
  15. Season with kosher salt and freshly cracked black pepper, to taste. Pour the creamed spinach into the greased loaf pan.
  16. Sprinkle the remaining cheese mixture evenly over the top of the spinach, then do the same with the panko.
  17. Bake the gratin at 450 degrees for 10-15 minutes until the cheesey top layer is melty and golden.
  18. Serve hot.
  19. Enjoy!