Spinach Gratin

Gratin and breadcrumbs

• 4 tablespoons unsalted butter - 2 TBS
• 2 medium-sized yellow onions, chopped, 1/2-1 onion
• 1/4 cup unbleached flour, 1 Tbs casava
• 3 cups organic whole milk, 1c heavy cream
• 1/4 teaspoon freshly grated nutmeg, dash
• 1 pinch of cayenne, dash
• 1 1/2 cups grated Gruyere cheese, 1/2 c cheese
• 3 16 oz. bags of organic, chopped spinach - thawed, 1 bag, cooked stovetop per bag directions
• 1/2 teaspoon kosher salt (up to 1 teaspoon), dash
• 1/4 teaspoon ground white pepper (up to 1/2 teaspoon), dash
  • Added: 2 Large, round mushroom caps
  • Garlic
  • Mushrooms, 2 large caps, or chopped

Crispy onion topping

• 2 tablespoons unsalted butter
• 1 1/2 cups fried onions topping, used crispy onions instead (made with cassava flour)
• 1 pinch sea salt, to taste

1. Preheat oven to 400 if making spinach platter, or 350 degrees if  making mushrooms caps
2. Brush mushroom caps with butter, cook 15-30min+ while cooking
3. Cook the spinach per bag directions, drain
4. Heat milk to simmer in saucepan.
5. Melt the butter in a heavy-bottomed pot. Add onions and cook until wilted but not browned, about 10 minutes. Add the flour and cook for 2 minutes. Stir in the hot milk and whisk the sauce until it thickens. Add the nutmeg and cayenne. Turn off the heat.
6. Stir in the cheese and season with salt and pepper. Taste and correct seasoning. Add the spinach and mix in well.
7. Pour into mushroom caps.  Extra spinach can be poured into a 9X11 glass or ceramic baking dish. Prepare crumb topping.
8. Melt butter in medium skillet. Slightly crunch up crispy onions, add to pan, sprinkle with sea salt and stir until lightly toasted. This occurs quite suddenly.
9. Gently smooth the toasted panko on top of the gratin. Cook for 30-35 minutes until bubbling.