Ingredients
8
8 servings
- •1 tablespoon olive oil
- •1 small onion, diced
- •1 teaspoon salt
- •½ teaspoon ground black pepper
- •½ teaspoon dried thyme
- •2 tablespoons all-purpose flour
- •1 ½ pounds baby spinach, roughly chopped
- •1 cup half-and-half
- •1 ½ cups shredded Swiss cheese, divided
- •¾ cup dry bread crumbs
- •3 tablespoons butter, melted
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Season with salt, pepper, and thyme. Sprinkle flour over onion mixture and cook until a thick paste forms, about 1 minute.
- Place spinach in a large soup pot and cover. Heat on low until spinach begins to wilt, about 4 minutes. Turn heat off and add half-and-half, 1 cup Swiss cheese, and the onion mixture. Stir to combine and transfer to a 9-inch gratin dish.
- Combine breadcrumbs and remaining 1/2 cup cheese in a bowl. Pour melted butter over the top and stir to combine. Evenly spread breadcrumb mixture over the spinach.
- Bake in the preheated oven uncovered for 20 minutes. Let cool for 5 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 240
- Carbohydrate: 15g
- Fat: 16g
- Fiber: 3g
- Protein: 11g
- Sugar: 2g
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