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Gratin: Spinach & Bechamel Gratin




Source of Recipe


Unknown


List of Ingredients




•3 10-ounce packages frozen chopped spinach, thawed
•5 tablespoons butter
•2 tablespoons flour
•1/2 cup whipping cream
•1/2 cup milk
•Pinch of ground nutmeg
•Pinch of ground cloves
•2/3 cup grated Manchego or Parmesano-Reggiano cheese

Recipe



•Preheat oven to 375°F. Light butter 8-inch or 9-inch glass pie dish. Squeeze spinach very dry. Melt 3 tablespoons butter in heavy medium skillet over medium-high heat. Add spinach and sauté 3 minutes. Season with salt and pepper. Spread spinach evenly in prepared pie dish.

•Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat. Add flour and whisk 2 minutes; do not let mixture brown. Gradually add cream, then milk, whisking until mixture is smooth. Cook until sauce is thick, whisking frequently, about 6 minutes. Add nutmeg and cloves. Season with salt and pepper.

•Spoon sauce over spinach. Sprinkle cheese over. Bake until cheese is golden and sauce bubbles, about 15 minutes.


SERVES 4