Spinach Gratin
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By Diane Unger
Appears in Cook's Country December/January 2014
We wanted the taste of fresh spinach but the convenience of frozen.
WHY THIS RECIPE WORKS
To turn a favorite green vegetable into a holiday gratin, we started by adapting our existing creamed spinach recipe and adding a crispy topping. But to feed a holiday crowd, it would take a mountain of fresh spinach—and lots of tedious pre...