Gratin without the potatoes

Most Americans hear the word "gratin" and think potatoes. Rightfully so, thanks to "scalloped" potato dishes such as the gratin dauphinois. The term gratin refers to the browned crust that tops all gratin dishes with cheese, breadcrumbs, egg, even butter serving as the crust toppings. Gratins can be savory and they can be sweet. While I do adore gratin dishes involving potatoes, there are non-potato gratins worth championing, including Thomas Keller's gratin de chou-fleur (cauliflower). Today however I turn to spinach. 

This recipe comes from Christophe Felder and Jean-Louis Motte's Gratins. Raclette is a semi-firm cow's milk cheese. If you cannot find raclette, try the more flavorful Comté or even Gruyère.

Spinach Gratin with Raclette Cheese 

3 Tbs extra virgin olive oil

2 lbs whole fresh spinach, rinsed and dried

3 cloves garlic, finely chopped

3 medium shallots, finely chopped

1/3 cup finely chopped Italian parsley

Fine sea salt

Fresh ground black pepper

3/4 cup crème fraîche

2 Tbs unsalted butter

10 oz raclette cheese, very thinly sliced

1. In a large skillet, heat the oil over medium heat. Add the spinach and sauté, stirring frequently, for 15 minutes. Add the garlic, shallots, parsley, a generous pinch of salt, and several turns of the pepper mill and stir to combine. Add the crème fraîche, stir to incorporate, then remove from the heat and set aside.

2. Preheat the oven to 425ºF. Butter a 10-in round or 11x7-in oval baking dish. Spread half the spinach mixture over the bottom of the dish, then top evenly with half the cheese, then repeat this process. Bake in the center of the oven for about 20 minutes, until the top is browned and bubbling. Serve immediately.