Creamed Spinach Gratin with Chive Drop Biscuits

• Produce

  • 2 lb Baby spinach
  • 1/4 cup Chives
  • 3 Garlic cloves
  • 1 cup Onion
  • 2 Tlbs chopped parsley

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Nutmeg
  • 1 1/4 tsp Salt

• Dairy

  • 1 cup Fontina
  • 1/2 cup Heavy cream
  • 1/4 cup Parmesan cheese, grated
  • 2 Tlbs. unsalted butter

• Other

  • 4 Tlbs. melted unsalted butter

Found on cookingforkeeps.com

Ingredients

• 2 Tlbs. unsalted butter
• 1 cup diced onion
• 3 garlic cloves, minced
• 1 tsp. salt
• 2 lbs. baby spinach
• ½ cup heavy cream
• 1 cup shredded fontina
• ¼ cup grated parmesan cheese
• ¼ tsp. nutmeg
• 1 cup all-purpose flour
• 2 tsp. baking powder
• ¼ tsp. baking soda.
• ¼ cup finely chopped chives
• 2 Tlbs chopped parsley
• ¼ tsp salt
• 4 Tlbs. melted unsalted butter
• ¼ cup buttermilk + 2 Tlbs.

Directions

• Preheat oven 375 degrees. Grease a 2-qt casserole dish
• Add butter to a large pot. Turn the heat on medium and add onion, garlic and salt. Sauted until softened, 3-4 minutes.
• Slowly add in spinach in four batches, stirring with a wooden spoon as the spinach wilts. Once the spinach wilts, turn the heat off, and add in cream, cheeses, and nutmeg. Season to taste with salt and pepper. Transfer to a baking dish.
• In a medium bowl, whisk together flour, baking powder, baking soda, chives, parsley and salt. Add in butter and buttermilk. Stir gently with a fork just until combined.
• Use a spoon to drop biscuit dough on top of spinach, it should make six biscuits.
• Place dish on a baking sheet and bake for 25-30 minutes or until biscuits are golden brown and cooked through.