I remember the days of being forced to eat my vegetables.  I even shared the most drastic story from my childhood on top of the  Side Dish Recipe Page.  I learned two very important lesson from this force feeding.

1. Vegetables are good for you!
2. Vegetables usually taste gross!

So when I grew up and went to Culinary School I decided one of my missions would be to make all vegetables taste delicious.  A mission that I still haven’t completed (if you have any good Lima bean recipes let me know).  Through my culinary experiments I discovered cheese is a great way to make anything taste better.  This recipe is the perfect example.  I even got my sister to eat spinach and she HATES spinach.

Spinach Gratin

Preheat oven to 425 degrees.  Melt the butter in a deep saute pan over med heat. Add the onions and saute until translusent, about 15 min.  Add the flour and nutmeg and cook, stirring for 2 more minutes.  Add the cream and milk slowly and cook until thickened.  Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.  Add 1/2 cup of the Parmesan cheese and mix well.  Season to taste with the salt and pepper.  Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. (You can do everything up to this point two days in advance and then finish bake it just before dinner)  Bake for 20 minutes, or until hot and bubbly.  Serve immediately.