Creamed Spinach Gratin with Pecorino and Thyme
Serves 6

Breadcrumbs

  • 2 cup panko bread crumbs
  • 1/4 Cup butter
  • 1 TB picked thyme leaves
  • 1 Cup grated Pecorino Romano

Over medium heat, melt the butter in a medium pan. Add the breadcrumbs and thyme, stirring until the breadcrumbs turn golden brown. Remove from the heat and stir in the pecorino. Transfer to a bowl and set aside. 

Spinach

  • 3 LB spinach, washed, dried, and stemmed
  • 1/2 cup shaved garlic 
  • 2 TB butter
  • 1 TB olive oil

Melt the butter and oil in a large dutch oven over medium heat. Add the garlic, stirring until the garlic is golden brown. Add the spinach and season with salt and pepper, stirring until the spinach has wilted. Transfer the spinach to a colander and put a bowl on top of the spinch to press out any liquid. Set aside to drain. 


Cream Sauce

  • 2 TB butter
  • 1 small yellow onion, finely diced
  • 1 TB shaved garlic
  • 2 TB butter
  • 3 TB flour
  • ¼ tsp ground nutmeg
  • ¼ tsp ground clove
  • 2 ½ Cups heavy cream
  • 1 Cup gruyere cheese, grated


In the dutch oven over medium heat, melt the butter and add the onion and garlic, cooking until slightly golden. Add the flour and stir constantly with a wooden spoon until it turns golden brown. Whisk in the cream and keep stirring until it thickens and there are no more lumps, around 5-7 minutes. Turn off the heat and stir in the gruyere until it is all combined. The cheese needn't be completely melted, just combined. Add in the drained spinach and stir to combine. Add more salt and pepper to taste. 

Transfer to the small casserole or cast iron and cover with the breadcrumb mixture. Bake in an oven pre-heated to 400° for about 8-12 minutes or until the top is golden brown