SHRIMP FLORENTINE GRATIN

8 tablespoons butter or margarine, divided use
1 pound mushrooms, sliced
FOR THE TWO CHEESE SAUCE:
1/4 cup diced yellow onion
3 tablespoons all-purpose flour
2 cups half-and-half or milk
3 tablespoons dry white wine
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1 Dash ground nutmeg
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup grated Cheddar cheese
1/2 cup grated Parmesan cheese
FOR THE GRATIN:
10 ounces fresh spinach, stems removed, cooked, drained, squeezed dry and chopped
1 pound large shrimp (about 24 per pound), peeled and deveined
1 cup coarse dry bread crumbs

In a large skillet over medium heat, melt 3 tablespoons of the butter. Add mushrooms and saute until tender, about 5 minutes. Transfer mushrooms to a plate.

TO MAKE THE TWO CHEESE SAUCE:
In the same skillet, over medium heat, melt 3 tablespoons butter. Add onion and saute until tender, about 5 minutes.

Stir in flour, add half-and-half, and stir until thickened, about 2 minutes.

Add wine, Worcestershire, thyme, paprika, nutmeg, salt, pepper, and cheeses and stir until smooth.

TO ASSEMBLE AND BAKE THE GRATIN:
Preheat oven to 350 degree F.

In a 9-by-13-inch glass baking dish lightly coated with cooking spray or oil, layer the spinach, then the mushrooms. Arrange uncooked shrimp on top. Pour cheese sauce over all.

In a small bowl, mix bread crumbs with remaining 2 tablespoons of melted butter and sprinkle on top of sauce.

Bake, uncovered, until bubbly, 30 to 40 minutes.

Servings: 6
Source: The Big Book of Potluck: Good Food - and Lots of It - for Parties, Gatherings, and All Occasions by Maryana Vollstedt