Creamy Spinach With Smoked Gouda Gratin |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into a cooked mixture of flour and butter. Adding Smoked Gouda makes it thick, creamy, cheesy and irresistible! Here is anther selection for the coming holidays - Thanksgiving. Food & Wine Magazine, March 2005 edition. From:Speedy Sauce Recipes, recipe by Grace Parisi Ingredients:
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine |
2 tablespoons all-purpose flour |
1 1/2 cups whole milk |
1/4 cup heavy cream |
1/4 lb smoked gouda cheese, coarsely shredded |
1/2 teaspoon smoked paprika (optional) |
1 pinch nutmeg, freshly grated |
salt |
fresh ground pepper |
water |
1 1/2 lbs baby spinach |
1 lemon, juice of (not the bottled kind, please!) |
1 tablespoon extra virgin olive oil |
1 small onion, finely chopped |
1 1/2 cups smoked gouda cheese, bechamel |
salt |
fresh ground pepper |
3 tablespoons fine dry breadcrumbs |
2 tablespoons smoked gouda cheese, coarsely shredded |
Directions:
1. PREPARE SMOKED GOUDA BECHAMEL:.
2. In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
3. Add the milk and bring to a boil, whisking constantly.
4. Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
5. Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
6. Season with salt & pepper.
7. Use right away or cover directly with plastic wrap and refrigerate.
8. PREPARE THE SPINACH:.
9. Preheat the broiler and position a rack 10 inches from the heat.
10. In a large soup pot, bring 1/4 inch of water to a boil.
11. Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
12. Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
13. In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
14. Add the wilted spinach and cook, stirring, for 1 minute.
15. Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
16. Season with salt and pepper.
17. Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
18. Serve hot.
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