I love gratins.  This one could not have been easier to make - and a great side dish to any main meal.  Bubbling with flavor and the creamy texture of Swiss Gruyere - yum!  With a wee bit of green for St. Paddy's day...
1 Tblsp. of Olive oil
salt and pepper
1 large shallot, quartered, and sliced
3 minced garlic cloves
1/2 cup of chicken stock
300 gram package of frozen chopped spinach
1 tsp. Dijon Mustard
1 Tblsp. minced Fresh Italian Flat Leaf Parsley
Swiss Gruyere cheese
1/4 cup chicken stock
extra chicken stock and cornstarch to make a slurry
Heat up a medium sauce pan on medium heat.  Add in the olive oil, shallot and minced garlic.  Season with salt and pepper, sauteing 4-5 minutes.
Pour in the chicken stock, add the frozen spinach, lid on and simmer until the spinach is wilted - about 7 minutes. Preheat the oven to 350 degrees.  Add the Dijon mustard, minced parsley to the spinach, stirring to combine, then pour in the Cornstarch slurry, stirring well until thickened.  Transfer to a small baking dish.
Add a generous layer of grated Swiss Gruyere Cheese on top.
Bake for 10 minutes, then turn the oven onto broil and bake until lightly golden - about 5 minutes. Serve along side any main dish.

Ina Gawne
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  1. MMMM,..;I have leftover uncooked spinach in my friedge & this dish is what I am going to make this eveing! Thanks for the inspiration, Ina! 🙂

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March 16, 2012