Spinach Gratin

Name: Spinach Gratin
Yield: Serves 8 to 10
Ingredients: 2 slices, hearty white sandwich bread, torn into 1-inch pieces; 8 tablespoons, unsalted butter; 8 ounces, Gruyère cheese, shredded (2 cups); , Salt and pepper; 1 , onion, chopped fine; 4 , garlic cloves, minced; 1/8 teaspoon, cayenne pepper; 2 tablespoons, all-purpose flour; 4 cups, half-and-half; 8 ounces, curly-leaf spinach, stemmed and chopped coarse; 1 tablespoon, Dijon mustard; 1/8 teaspoon, ground nutmeg; 2 1/2 pounds, frozen whole-leaf spinach, thawed, squeezed dry, and chopped fine; 1/2 cup, minced fresh parsley; 1 teaspoon, grated lemon zest, plus lemon wedges for serving

Side Dishes
Vegetables
Make Ahead
Easter

By Diane Unger ･ Appears in Cook's Country December/January 2014

We wanted the taste of fresh spinach but the convenience of frozen.

SERVES 8 to 10

TIME 1¼ hours

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