Recipe by Jackie
"This delicious combination of fresh spinach and Gruyere cheese especially compliments beef entrees. It's easy to prepare. I've not yet made this without everyone loving it! I don't add the salt as I find the cheese makes it salty enough."
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2 (16 ounce) bags
fresh spinach, rinsed and stemmed
2 1/2 cups
salt and pepper to taste
Gruyere cheese, shredded
paprika to taste
This was excellent, this spinach all deliciously dressed up! Perfect for company, but perfect for just Hubs and me too. I made it easy on myself and just microwaved the spinach to wilt it, adding it little by little to my microwave dish every 30 seconds or so as it wilted down. I loved the bechamel sauce with the touch of nutmeg (I used fresh), but I didn't bother to use hot milk - cold worked just fine - and I found I had to use a little more of it, even tho' I didn't cook it for 10 minutes - it wasn't necessary when you scale this down to one serving which was an 8 oz. bag of baby spinach. Also, I knew immediately that 10 minutes under the broiler would be far too long - just a couple/few minutes turned out to all it needed . This is a little elegant, a little gourmet, and very, very good, not to mention blessedly neither too rich nor too heavy.
I liked it alright, but my husband didn't like the consistency of the spinach at all...
This is definitely worth trying. We have been looking for a different spinach casserole recipe for some time - love gruyere cheese -so despite the slim reviews decided to try it. My husband and I agree that this one is a keeper. Even better the 2nd day.
* Percent Daily Values are based on a 2,000 calorie diet.
Gruyere Spinach Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 240
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