Super Bowl Sunday Lunch: Spinach Au Gratin Recipe

The Super Bowl came on at 1:30 here in Hawaii, so we cooked lunch.  It was kind of nice to keep it a lazy super bowl Sunday this year.  Early in the morning we ran to the commissary to grab some things to eat for the game.  Kevin had a craving for crab cakes so we made that and some peel and eat shrimp.  I also whipped up my spinach au gratin, which I will be sharing the recipe for here shortly.  It feels right to just plop on the couch and share our creations with you guys.

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Kevin’s beautiful crab cakes
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Kevin’s “Exacto Five Minute Shrimp”  With some lemon butter garlic sauce I made

Edna’s Spinach Au Gratin

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Preheat your oven to 425 degrees.  You’re gonna need 3 packages of these on hand, frozen spinach, 10 ounces.
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Thaw and squeeze out as much water out from the spinach as you can, just like so.  (Yes, this is three whole packages worth)
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Heat up a pan over medium heat, throw in a half a stick of butter to melt with a minced clove of garlic.
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Once the garlic has cooked a little bit (not burnt), add in 1/4 a cup of flour and 2 good pinches of ground nutmeg
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Stir until all the lumps are out.
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Add in 1/2 a cup of heavy cream and 1 cup of milk, wisk until thickened.
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Add in the spinach you rung out, and thoroughly mix.
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Throw in 1/2 a cup of freshly grated parmesan cheese, with some salt and pepper to taste.
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Once well stirred and seasoned to taste, dump spinach mixture into a well greased baking dish.
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Add in some more parmesan to top it off with.
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Generously top with gruyere cheese, and then throw in oven for about 15 minutes.
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Carefully take out of the oven, for the dish will be extremely hot.

That is the final product for the spinach au gratin.  You are more than welcome to use any kind of cheese you like. Yes, we used paper plates, so plating isn’t as pretty as it usually is, but yeah!  I’d love to see how you guys did with this recipe so let me know!

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