Spinach Gratin

Spinach Gratin
I am a huge creamed spinach fan, but it is just so creamy and fattening that I rarely eat it.

I have not made this recipe in its gluten free form yet, but I made it with regular flour before I went GF.

I found this lightened up recipe, and I have to say that I was skeptical at first, but it was fantastic.  This is a must make for a large gathering, or just for a nigth that you need a green side dish!

Ingredients:
3 tbsp light butter (I used Land O Lakes)
1 cup finely chopped onion
1/4 cup gluten free flour
1/4 tsp fresh grated nutmeg
3 cups 2% milk
3 lbs (3 16-oz packages) frozen chopped spinach, defrosted
3/4 cup freshly grated Parmesan cheese
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup shredded Swiss cheese... I used mozerella instead

Directions:
Preheat the oven to 425. In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes.  Add the flour and nutmeg; cook 2 more minutes, stirring occasionally. Add the milk and cook until thickened, about 5 - 7 minutes.  Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper.  Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top.  Bake for 20 minutes until hot and bubbly. Serve hot. Makes a little over 6 1/2 cups.

This makes enough servings to bring as a side to a large holiday meal!
  
Recipe obtained from http://www.skinnytaste.com/