Spinach Gratin

Serves:

Ingredients:

3 lb Spinach; stems removed, -OR-
2 pk -Frozen spinach, defrosted
4 tb Butter
Salt
Pepper
Nutmeg
Mornay Sauce (see RECIPE)
4 tb Gruyere

Method:

WASH THE SPINACH WELL and put it in a non-aluminum pot.
Cover and cook it in its own water over medium heat until wilted, about 5 minutes.
Put the wilted spinach in a strainer and, with the back of a large spoon, squeeze as much liquid from the spinach as possible.
If it is cool enough to handle, squeeze the water out with your hands, a small handful at a time.
Chop the spinach by hand or in a food processor, season with salt, pepper and nutmeg and mix with 3 tablespoons of the butter.
Use the remaining 1 tablespoon of butter to grease the gratin dish.
Add the spinach, cover with Mornay Sauce (See RECIPE) and sprinkle with cheese.
Twenty minutes before serving, place in a preheated 375F oven.
Bake until browned and bubbly.