Serves 12


  • 7 (10-ounce) packages frozen chopped spinach, thawed
  • 6 1/2 Tbsp. unsalted butter, divided, plus more for greasing pan
  • 1 cup plain bread crumbs
  • 1 1/2 tsp. plus a pinch of kosher salt, divided
  • 1/2 tsp. plus a pinch of ground black pepper, divided
  • 3 cups finely chopped onion
  • 3 garlic cloves, minced
  • 6 Tbsp. all-purpose flour
  • 3 cups milk
  • 1 1/2 cups half-and-half
  • 1/2 tsp. ground nutmeg
  • 1 1/2 cups finely grated Parmesan (4 1/2 ounces), divided
  • 1 1/4 cups shredded Gruyère (3 1/2 ounces)


    Active time: 25 minutes
    Total time: 1 hour 10 minutes

    Put spinach in a colander and squeeze out excess water. Set aside.

    Preheat oven to 375°. Butter a 12" x 14" baking dish. In a large, heavy pot, melt 1 1/2 Tbsp. butter over medium heat. Add bread crumbs and cook, stirring, 1 minute. Season with a pinch each of salt and pepper and transfer to a small bowl.

    Wipe out pot and add remaining 5 Tbsp. butter. When butter is melted, add onion and garlic and cook over medium heat, stirring occasionally, until softened, about 8 minutes. Stir in flour until well blended. Slowly add milk and half-and-half. Cook, whisking often, until mixture simmers and thickens slightly, about 8 minutes. Add nutmeg and remaining 1 1/2 tsp. salt and 1/2 tsp. pepper. Add reserved spinach and 3/4 cup Parmesan and blend well.

    Transfer mixture to prepared baking dish and sprinkle with remaining 3/4 cup Parmesan. Scatter Gruyère and reserved bread crumbs over top and bake until browned and bubbling, about 25 minutes. Let rest 5 minutes and serve.

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