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Making spinach gratin for a crowd-fresh or frozen?

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Making spinach gratin for a crowd-fresh or frozen?

foodrocks | May 20, 2007 06:46 AM

I will be making a large spinach gratin for around 25 people. The recipe calls for frozen spinach, but I know I can substitute fresh as well. My question is, which will taste better? Or will they pretty much taste the same?
I always assume fresh=better than processed foods, but I know in some cases, this is not always true. Is there a noticeable difference between the two, or can I get away with frozen? This is going to be feeding a group of gastronomy students, so I don't want to offend them, but I also don't want to have to buy 10 pounds of spinach to cook either!
If I do use fresh, do I have to boil the spinach, or can I saute it instead? If I saute it, should I still try to wring the water out?
So many questions, I know, but I really want to make this a kick ass dish. Thanks for your help!

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