Bacio® Spinach Au Gratin


  1. Melt butter in a rondeau over medium heat and add the garlic, spinach, onion, salt, and pepper. Cook stirring for 6-7 minutes.
  2. Pour in Pernod and simmer for 1-2 minutes. Add heavy cream and simmer for 2-3 minutes.
  3. Stir in two cups of Bacio® cheese and parmesan cheese. Until thickened.
  4. Stir in thyme and then portion into au gratin dishes. Sprinkle with remaining Bacio® cheese. 5. Heat oven to 500° and bake for 2-3 minutes to brown cheese. You can also use a salamander to brown the cheese.


  • 2 lbs Peak Fresh Produce® Spinach, Baby
  • 2 tbsp Nature's Best Dairy® Butter, Unsalted
  • 3 cups Bacio® Cheese, Mozzarella, provolone blend, shredded
  • 1/4 cup Roma® Cheese, Parmesan, ground
  • 2 tbsp Peak Fresh Produce® Garlic, minced
  • 1 ea Peak Fresh Produce® Onion(s), Yellow, small dice
  • 1/4 cup Pernod liqueur
  • 2 1/2 cups Nature's Best Dairy® Cream, Heavy
  • 1/4 tsp sea salt
  • 1/4 tsp Magellan® Black Pepper, ground
  • 2 tbsp Peak Fresh Produce® Thyme, Fresh, minced