Ingredients

Instructions

  1. Sauté the onions in the butter over a low heat for 3-4 minutes.
  2. Add the hot chicken stock and let simmer 10 minutes more, covered.
  3. Stir in the flour and when it is completely mixed in, add the milk.
  4. Stir while bringing to a boil, then lower the heat and simmer for 3-4 minutes or until thick.
  5. Stir in two tablespoons of the parmesan, season with salt and pepper and set aside.
  6. Meanwhile, lightly sauté the spinach in a separate pan.
  7. When it is wilted, rinse in cold water until it is cool enough to handle.
  8. Chop roughly and spread over the bottom of a small casserole dish.
  9. Sprinkle over half the remaining parmesan and the nutmeg.
  10. Pour over the sauce and finish with the breadcrumbs and the last of the parmesan on top.
  11. Bake at 200 C or 400 F for 20 minutes.
  12. The gratin is done when it is bubbling and crusty on top.
  13. Serve immediately.