Creamed Spinach Gratin

I have to be honest, I was not 100% sold on making this. I’ve not been a huge spinach fan in the past, but I love spinach dip, so I thought I would give this a try. I wanted to have an alternative to the traditional broccoli or green beans at Thanksgiving, so when I came across this creamed spinach recipe on Real Simple’s website, I was intrigued. I figured with all the cheese, cream, and milk how could I go wrong? This turned out great and was a great way to get our green veggies in. It definitely could use more salt & pepper though, so be sure and taste before you bake.

Creamed Spinach Gratin
Source: Real Simple

Ingredients:
2 tablespoons unsalted butter, plus more for the dish
1 clove garlic, halved
5 shallots, thinly sliced crosswise
5 10-ounce boxes frozen spinach, thawed
8 ounces cream cheese, at room temperature (used fat cream cheese)
1 cup heavy cream (used fat free 1/2 & 1/2)
1 cup whole milk (used skim)
1 cup grated Gruyère or Swiss cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon ground nutmeg

Directions:
Heat oven to 375° F. Rub the sides and bottom of a buttered 8-inch baking dish with the garlic; discard garlic.
In a skillet, over medium heat, melt the butter. Add the shallots and cook until softened, 5 to 7 minutes.
Squeeze the spinach to remove any excess liquid. In a large bowl, combine the spinach, cream cheese, heavy cream, milk, Gruyère or Swiss cheese, salt, pepper, nutmeg, and shallots. Transfer to dish. Bake, uncovered, until bubbling and lightly golden, about 25 minutes.

Make Ahead: Assemble the gratin in advance, and refrigerate it overnight. Allow an extra 30 minutes of baking time.