This gratin is almost always on the buffet for Christmas at our house. A nice substitute for potatoes, it goes well with the beef tenderloin I usually serve. Adjust the salt and pepper to your liking, but the nutmeg is the classic spice to add. Made with less cheese than is traditional, and also without cream, this lighter version demands as great tasting frozen spinach as you can find. It took one truckload of the fresh stuff to convince me that frozen, organic spinach is the only way to go here.

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