3 pounds spinach, stems removed, washed, dried
4 tablespoons butter
salt and pepper to taste
4 tablespoons Gruyere
Put spinach in a non aluminum pot. Cover and cook it in its own water over medium heat until wilted, about 5 minutes. Put the wilted spinach in a strainer and, with the back of a large spoon, squeeze as much liquid from the spinach as possible. If it is cool enough to handle, squeeze the water out with your hands, a small handful at a time.
Chop the spinach by hand or in a food processor, season with salt, pepper and nutmeg and mix with 3 tablespoons of the butter.
Use the remaining 1 tablespoon of butter to grease the gratin dish.
Add the spinach, cover with Mornay Sauce and sprinkle with cheese.
Twenty minutes before serving, place in a preheated 375° F. oven. Bake until browned and bubbly.
1/4 cup butter, softened
1 teaspoon salt
1/4 cup flour
1/4 teaspoon white pepper
2 cups hot milk
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
Pour all Mornay Sauce ingredients in a blender. Cover and blend on high for 30 seconds. Pour in top of a double boiler and cook over simmering water for 15 minutes, stirring occasionally until thick.