Creamed Spinach Gratin

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Weir Estate in Canton, Texas in 1990.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 20 oz. frozen chopped spinach, thawed
 * 1 tablespoon butter
 * ½ tablespoon olive oil
 * 1 shallot, diced
 * 1 clove garlic, minced
 * ¾ cup heavy cream
 * ⅛ teaspoon nutmeg, freshly ground or grated
 * ½ cup parmigiano reggiano, freshly grated
 * ½ cup romano, freshly grated
 * ⅔ cup fontina, shredded
 * ⅔ cup panko
 * 1 teaspoon kosher salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Preheat an oven to 450° F. Lightly grease a glass or ceramic loaf pan.
 * 2) Mix together all of the different cheeses then set aside. Heat a large pan over medium heat. Add the butter and olive oil.
 * 3) Once the butter has melted and the oils are hot, add the shallot and garlic to the pan. Sweat the shallot and garlic for 5 minutes.
 * 4) Add the heavy cream and nutmeg to the pan and raise the heat to medium high. Allow mixture to reduce for 5 minutes.
 * 5) While cream is reducing place thawed spinach into a clean dish towel and ring out as much of the water as you can. Add the spinach, nutmeg and ½ of cheese mixture to the reduced cream.
 * 6) Stir to combine then season with salt and pepper. Pour the creamed spinach into the greased loaf pan.
 * 7) Sprinkle remaining cheese mixture evenly over the top of the spinach, then do the same with the panko.
 * 8) Bake at 450° F for 15 minutes. Serve warm and plain but cut into serving pieces with a chef's knife and place the cooked spinach gratin in a large plate.