Steak Dinner Sides: Spinach Gratin
Tim dug our grill out of the snow yesterday so that he could grill the porterhouse steaks from our half-steer. Tim grilled two porterhouses to perfection! Porterhouses are not for those with a light appetite — they consist of a strip steak + a filet. Although the steak was delicious, I could only manage to eat the filet and a couple bites of the strip steak. Luckily, Tim was in the mood for steak and eggs this morning and ate the rest of my steak.
To accompany the steak, I made a couple of traditional steakhouse sides: spinach gratin — not dissimilar from creamed spinach — and sauteed wild mushrooms.
I only made about 1/4 to 1/3 of the spinach recipe since the original recipe serves 8. I forgot to buy heavy cream so I just substituted 1% milk for the heavy cream. Since you use some flour to thicken the sauce, you can really skip the heavy cream. You won’t sacrifice creaminess and you’ll save a few calories and grams of fat.
I loved the spinach which might be why I didn’t make that big of a dent on my steak! I plan to make this again when we entertain because you can do everything but the baking in advance.
(Pardon the photo — forgot my good camera in NYC. And, I didn’t get a good photo of the ‘shrooms.)
- 4 tablespoons (1/2 stick) unsalted butter
- 4 cups chopped yellow onions (2 large)
- 1/4 cup flour
- 1/4 teaspoon grated nutmeg
- 1 cup heavy cream
- 2 cups milk
- 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Gruyere cheese
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. 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 baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.