Spinach and bechamel gratin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | packs | Frozen chopped spinach; thawed (10-ounce) |
| 5 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| ½ | cup | Whipping cream |
| ½ | cup | Milk |
| 1 | pinch | Ground nutmeg |
| 1 | pinch | Ground cloves |
| ⅔ | cup | Grated manchego or Parmesan cheese |
Directions
Preheat oven to 375F. 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 saute 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.
Bon Appetit May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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