However, having said that...it is also one of those dishes that you couldn't actually call heart healthy... so we won't be having it too often. But, I am definitely in favour of everything in moderation. So... on occasion.... I'll be making this!
I saw the recipe on Lines from Linderhof and had to give it a try.
I used half and half butter and olive oil, and added some chopped onions, which I softened a bit, then added the garlic to the onions instead of to the spinach. I also added a bit of mustard and some chopped fresh parsley to the sauce once it got going nicely. I cooked my spinach in a separate pan while the white sauce thickened a bit; then tossed it into the sauce... stirred it gently and divided it between two gratin dishes.
Linderhof Creamed Spinach
Fresh spinach, sauteed ever so lightly in olive oil with a hint of garlic. Then set aside while you melt butter, add a bit of flour and then milk (or cream if you must -- we must!) until it gets thick. Add just a hint of grated nutmeg -- there is something about cooked greens and nutmeg that just goes together. Add the spinach and pour it all into a gratin dish -- we like individual ones -- sprinkle with a bit of grated Parmesan and pop it into the oven until it is hot, bubbly and the cheese is melted.
I used the parmesan sparingly as I do try not to overdo with cheeses... just a little taste to say I had some because I love it...but, .... sigh...I envy you if you can eat cheese.....
... served on a bed of couscous.. with orange-y chicken.
hahahah...okay...listen... there were two totally different sizes of gratin dishes. This was the bigger of the two...and we shared. Honest. But, I almost licked the dish. The smaller one became lunch the following day... with meatloaf. If you haven't made spinach lately... try this. If you never have... like me ... get right on it. You'll be glad you did.