Like I promised, today's the day I share my latest find - a spinach au gratin that's baked in the oven.
I love when I find a recipe that allows me to buy more fresh spinach. I love when that recipe is low in fat. This from a girl who used to hate spinach - LOATHE spinach. Now it's to the point where he says "Can we not have spinach again?" No problem - you cook then! LOL
Anyway, I was leafing through one of my favorite cookbooks - 1,001 Low-fat Vegetarian Recipes by Sue Spitler - when this one jumped out at me. It went great with the meatless loaf from yesterday. In fact, to me it was the bigger hit. Of course! Per usual, I've modified slightly to make this work for me:
Spinach Au Gratin
1 bag fresh spinach, washed
1/4 cup onion, chopped
1 tsp. butter
1 Tbl. oil
2 Tbl. flour
1 cup fat-free milk
1/4 cup fat-free sour cream
Freshly ground nutmeg
salt and pepper
1/8 cup Parmesan cheese
1/8 cup shredded Cheddar cheese
Wash spinach and put it directly into saucepan. Cover and cook on medium for 4 minutes, until wilted. Drain.
Heat butter and oil in saucepan. Fry onion until clear. Add flour and cook, stirring constantly, for 1 minute. Add milk and whisk. Bring to boil, whisking constantly, until it thickens. Take off heat. Add sour cream and mix.
Set aside 1/4 cup of mixture. Add spinach to saucepan and mix. Add nutmeg, salt and pepper. Pour into smallish casserole dish (I used 8-by-8). Top with remaining sauce and sprinkle first with Parmesan and then with cheddar.
Bake at 375 degrees for 8 minutes.