Squeeze the spinach dry, place in a bowl, and season with salt, pepper, and nutmeg. Stir in 3 tablespoons of butter, and 1½ cups Mornay sauce. Butter an 8 by 11 baking dish with remaining butter and put spinach in the dish. Coat the top with remaining sauce and sprinkle with cheese. Bake until bubbling hot and lightly browned.
Can be prepared for baking the day before. Can be frozen before baking.
Note: Although we have suggested spinach for this preparation, almost any vegetable can be treated in the same manner. For example, you can use asparagus, artichoke hearts, carrots, cauliflower, broccoli, beans, celery, fennel, mushrooms, potatoes, or zucchini. Although Mornay sauce is made with Gruyere or Parmesan, you can be as inventive, within reason, as you choose. Try using feta or one of the many chevres for a flavor change, or use Italian fontina. Try combining a milk cheese, such as farmer, with a strong-flavored cheese, such as Stilton, Gorgonzola, or Roquefort.
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Terence Janericco51Side Dish97
2 pounds spinach, cooked and chopped]]>
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salt, pepper, and nutmeg to taste]]>
4 tablespoons butter]]>
3 cups Mornay sauce]]>
½ cup grated Gruyere or Parmesan cheese]]>