Cheesy Spinach Gratin Recipe

Ingredients

4 tbsp unsalted margarine

2 substantial Vidalia onions

1/4 measure broadly functional flour

1/2 tsp ground nutmeg

1 mug overwhelming cream

2 mugs entire milk

5 10-ounce bundles cleaved solidified spinach

2 mugs crisply ground parmesan cheddar

1 tbsp genuine salt

1 tsp crisply ground pepper

1 mug ground Gruyere cheddar

Directions

Preheat the stove to 425 degrees.

In a substantial saute container, soften the spread over medium hotness. Include the onions and saute until translucent, around 15 minutes. Blend in the flour and nutmeg and cook for around 2 minutes blending always so the flour does not blaze. Spill in the cream and drain and cook until thickened.

Press out however much fluid as could reasonably be expected from the spinach and add to the cream sauce. Include 1 mug of Parmesan cheddar, 1/2 mug of Gruyere and blend completely. Blend in the salt and pepper and expel from the high temperature.

Exchange the spinach mixture to a heating dish and sprinkle the remaining cheddar over top equally. Serve quickly.