This deliciousness is one my favorite dishes because it’s healthy, cheesy, and full of vitamins! I highly recommend everyone to make this for the next family gathering.
Preheat your oven to 425.
In a saucepan, put 2 tablespoons of butter and one chopped onion until it’s translucent (about 10 minutes.)
Add 1/4 cup flour and 1/4 tsp nutmeg and whisk. Cook for about 2 minutes until the flour isn’t ‘raw’ any more.
Add 3 cups skim milk and cook until it becomes thick and creamy. (about 5 minutes.)
Before the next step, defrost 3 packages of frozen spinach and drain them well.
Add Spinach and 1/2 cup freshly granted parmesan cheese to the mixture and combine well.
Add salt and pepper to taste.
Transfer to a baking dish.
Add 1/2 cup of parmesan cheese.
Top with Swiss Cheese and bake for 20 minutes until bubbly.
Serve warm – YUM!
This recipe is from: http://www.skinnytaste.com/2011/10/makeover-spinach-gratin.html
Makeover Spinach Gratin
Servings: 13 • Serving Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 111.1 • Fat: 5.5 g • Protein: 7.7 g • Carb: 9.2 g • Fiber: 2 g • Sugar: 2.6 g
Sodium: 287.1 g
- 3 tbsp light butter
- 1 cup finely chopped onion
- 1/4 cup flour
- 1/4 tsp fresh grated nutmeg
- 3 cups 2% milk
- 3 16-oz packages frozen chopped spinach, defrosted
- 3/4 cup freshly grated Parmesan cheese
- 1 tbsp salt
- 1/2 tsp black pepper
- 1/2 cup Swiss cheese
Preheat the oven to 425°.
In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 – 12 minutes.
Add the flour and nutmeg; cook 2 more minutes, stirring occasionally. Add the milk and cook until thickened, about 5 – 7 minutes.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper.
Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top.
Bake for 20 minutes until hot and bubbly. Serve hot. Makes a little over 6 1/2 cups.