Spinach and Gruyere Gratin with Water Chestnuts*

A T-day side to consider - "Creamy spinach under a crunchy blanket of cheese-coated breadcrumbs - yum!"
(serves 8)

2 T. butter, divided
1 large sweet* onion, finely chopped
3 large garlic cloves, minced
1&1/2 T. all-purpose flour
1 t. Kosher* salt
1&1/2 cups whole milk
3/4 cup shredded Gruyere cheese
4 (10 oz.) packages frozen chopped spinach, thawed and squeezed dry
1 small can sliced water chestnuts, coarsely chopped
1 cup panko breadcrumbs
1/4 cup grated Parmigiano Reggiano cheese

Preheat oven to 400. Butter a shallow 6-cup baking dish. Melt 1 T. butter in a large skillet over med. heat. Add onion and garlic; sauté 5 mins. add flour and salt; cook, stirring, 1 min. Add milk. Bring to a boil, reduce heat and cook until slightly thickened. Stir in Gruyere, spinach, and water chestnuts. Transfer to prepared baking dish. melt remaining 1 T. butter in skillet over med. heat. Add panko and cook, stirring, until golden, 3 mins. Remove from heat and stir in Parm. Sprinkle over spinach. Bake 25 mins.

"When we forgive someone, we look more like Jesus than at any other moment in our lives."

Love,

MM