If you are hosting a meal for a group this is an excellent choice as you can prep this meal before and once it is cooked it is ready to serve! Crowd pleaser indeed- I have been asked for repeat of this ever since I brought it out the first dinner party.
The nutmeg spice in the gratin really compliments the egg and cheese in the recipe. Gluten free and sugar free recipe of course. Try and see for yourself. I serve it with a full salad and you will hear rave reviews- trust me!
Serves 4-6 depending on appetites.
Ingredients:
400g spinach (washed)
10g organic butter
50g freshly grated parmesan
200ml milk of your choice (I used almond)
1 tbsp cornflour
450ml whipping cream
Freshly grated nutmeg
200g gruyere cut into 1cm pieces
Sea salt and pepper
Instructions:
1) Preheat oven to 200 degrees C and have a 30 cm dish ready (about 2 litre capacity)
2) Bring a pan of salted water to the boil and add the washed spinach to cook for 2 minutes.
3) Drain the spinach and try and press out as much of the liquid as possible using a colander and the back of a large spoon. Then roughly chop when it is cool enough to handle.
4) Grease the baking dish the butter and then dust with half of the parmesan.
5) Blend a small amount of the milk and cornflour in a large bowl, then break in eggs and whisk.
6) Whisk in remaining milk and cream, then season with the nutmeg and add the salt, pepper, spinach and gruyere. Mix until combined.
7) Tip the mixture into the prepared dish and bake for 40-45 minutes until golden and lightly set in the middle.
 |
I thought I would add a couple of photos of the final product served on plates during the dinner! I love presenting food well and this colourful salad of beetroot, leaves, pepper, tomato and feta cheese with a balsamic glaze really complimented the gratin!
No comments:
Post a Comment