Spinach and Bechamel Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This gratin makes a simple accompaniment to roast chicken, pork or even baked eggs. 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 parmesan cheese |
Directions:
1. 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.
2. 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.
3. Spoon sauce over spinach. Sprinkle cheese over. Bake until cheese is golden and sauce bubbles, about 15 minutes.
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