• 4 tbsp butter
• 1-1/2 large onion, minced
• 2-1/2 lbs fresh spinach, washed, steamed and finely chopped [or two 10 oz. frozen chopped spinach]

• 10 large cloves garlic, chopped
• 2 cups heavy cream
• 1 lb or 2-1/2 cups Sharp Cheddar cheese, grated
• 1/2 tsp nutmeg [approx]
• Pepper to taste [no salt is needed due to the cheese]
  

Preheat oven to 375 degrees. Lightly butter a 6 cup oval ceramic ramekin [or 7" x 11" pyrex/oven-proof container]

Spinach prep: Put a large pot onto stove with a little water, heat till boiling. Lower spinach over boiling water in a colander - cover, to steam. When it cooks down, drain excess water and chop well. Drain excess water again before adding to the onion mixture.

In a large saute pan [or Dutch oven], melt the butter. Add the onions and saute for about 2 minutes, or until the onions are soft. Add the garlic, and lightly saute. Add the chopped/drained spinach and stir to mix. Add pepper and heavy cream. Stir and continue simmering approximately 5-6 minutes more. Remove the pan from the heat.

Sprinkle approximately 1 cup of the grated cheese in bottom of the buttered pyrex dish. Spoon in the spinach mixture and then sprinkle in a little nutmeg over all. Spread the remaining grated cheese evenly over this mixture, so that you can not see the spinach when you gaze down. And pop into the oven.

Bake for about 5 to 10 minutes [or however long it takes], until the cheese is totally melted and bubbly.

Let the dish sit for about 5 minutes and then serve.

Serves 8

Yum . . . this is one of my favorite dishes Randy always made.