CREAMED SPINACH GRATIN 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. 20 ounces frozen chopped spinach thawed 1 tablespoon butter 1/2 tablespoon olive oil 1 shallot diced 1 clove garlic minced 3/4 cup heavy cream 1/8 teaspoon nutmeg freshly ground or grated 1/2 cup parmigiano reggiano freshly grated 1/2 cup Romano freshly grated 2/3 cup fontina shredded 2/3 cup panko 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Preheat oven to 450. Lightly grease a glass or ceramic loaf pan. Mix together all of the different cheeses then set aside. Heat a large pan over medium heat. Add the butter and olive oil. 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. Add the heavy cream and nutmeg to the pan and raise the heat to medium high. Allow mixture to reduce for 5 minutes. 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 1/2 of cheese mixture to the reduced cream. Stir to combine then season with salt and pepper. Pour the creamed spinach into the greased loaf pan. Sprinkle remaining cheese mixture evenly over the top of the spinach then do the same with the panko. Bake at 450 for 15 minutes.