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Friday, February 11, 2011

Spinach Augratin




8-inch Dutch oven
8 briquettes on the lid
8 briquettes on the bottom
Baking time: 20 minutes
¼ cup butter
2 cups chopped onion
¼ cup flour
1 cup cream
2 cups milk
5 (10-ounce) packages frozen chopped spinach,
thawed
1 1/2 cups freshly grated Parmesan cheese divided
1 tablespoon salt
½ teaspoon pepper
2 tablespoons chopped flat-leaf parsley


In a large heavy skillet, melt butter over medium heat. Add onions and sauté until tender, about 10 minutes. Add flour. Cook an additional 2 minutes, add cream and milk. Continue stirring until thickened. Set aside. Squeeze as much liquid as possible from spinach and add spinach to sauce. Add ½ cup Parmesan cheese, parsley, and mix well. Stir in salt and pepper. Transfer spinach mixture to Dutch oven. Sprinkle with remaining Parmesan cheese. Bake for 20 minutes or until hot. May be used as a side dish or as a hot dip with chips or crackers.

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