Creamy spinach and garlic confit gratin from Food & Wine Magazine, April 2015: The Wine Issue (page 100)

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Notes about this recipe

  • twoyolks on February 17, 2021

    Despite the garlic confit, this is actually a rather subdued preparation. The garlic flavor is identifiable but not overwhelming. I thought it could've used a bit more cream mixed in with the spinach. The bread crumbs added some very nice texture.

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