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Practically a custard and totally decadent. Serve this dish in a single large gratin dish or in smaller individual gratin dishes or ramekins. It's a wonderful side dish for an elegant dinner or a fancy luncheon or brunch.
Makes: 4 servings
Time: 45 minutes


• Salt
• 2 pounds spinach, trimmed of thick stems
• 1 medium onion, roughly chopped
• 1 teaspoon minced garlic
• 3 eggs, lightly beaten
• 1/2 cup heavy cream, half-and-half, or milk
• 1 cup freshly grated Parmesan cheese
• Freshly ground black pepper
• 2 tablespoons butter or extra virgin olive oil
• 1/2 cup Fresh Bread Crumbs

Preheat the oven to 375°F. Put a large pot of water on to boil and salt it. When it boils, add the spinach and onion and cook for just about a minute, until the spinach wilts. Drain thoroughly and cool a bit, then squeeze out as much of the water as you can and chop it.

2. Put the spinach and onion in a bowl, along with the garlic, eggs, cream, and about half the Parmesan. Mix well, then add salt and pepper to taste.

3. Use a little of the butter to grease a gratin dish or similar baking dish that will hold the spinach mixture at a depth of about 1 inch. Pour the spinach mixture into the dish, then top with more Parmesan, the bread crumbs, and bits of the remaining butter. Bake until the mixture is hot and set and the top brown, about 20 minutes (if the top threatens to scorch before the mixture is set, lower the heat a bit). Serve hot, warm, or at room temperature.


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