Spinach Gratin
This began life as a Julia Child recipe, which I like to think (blush) that I improved. At one point there were even little cubes of SPAM in it, but this is its best rendition.
Ingredients
• 2 oz. (about 1/4 c.) slivered almonds
• 1/4 c. golden raisins, optional
• 2 (10-oz.) pkg. frozen chopped spinach
• 7 tbsp. butter, divided
• 1 medium onion, chopped
• 1 clove garlic, minced or pressed
• Salt and pepper to taste
• 5 tbsp. flour
• 1 (101/2-oz.) can condensed consommé
• 11/2 c. (6 oz.) grated Swiss cheese, divided
• 1/4 c. dry bread crumbs
Directions
Toast the almonds in a large frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Remove from pan immediately and set aside to cool. Plump the raisins, if using, in a cup of hot water. Prepare the spinach according to package directions; rinse in cold water and drain very well — squeezing to extract the water.
Heat 4 tablespoons of the butter in a Dutch oven over medium heat. Stir in the onions and garlic and cook, stirring occasionally, until the onions are translucent. Stir in the spinach, salt and pepper, increase the heat to medium-high and cook, stirring, 5 to 10 minutes, until moisture has almost evaporated and the spinach begins to stick to the pan.
Reduce heat to medium, sprinkle in the flour and cook, stirring constantly, 1 minute. Stir in the consommé, and cook, stirring and scraping the pan bottom occasionally, about 20 minutes until the mixture has some body and is no longer liquid. Remove from heat.
Preheat the oven to 375 degrees. Butter a two-quart (7- by 11-inch or 9- by 9-inch) baking dish. Drain the plumped raisins and stir into the spinach, along with the toasted almonds and half the cheese. Spread the mixture in the prepared pan. Mix the remaining cheese with the bread crumbs. Sprinkle this mixture over the spinach . Melt the remaining 3 tablespoons of butter and drizzle over all.
Bake 30 minutes in upper third of oven, until the top is crisp and golden.