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Epicurious
Gourmet

Spinach and Bechamel Gratin

By David Allen

3.3

(5)

This gratin makes a simple accompaniment to roast chicken, pork or even baked eggs.

Recipe information

  • Yield

    Serves 4

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

Preparation

  1. Step 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.

    Step 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.

    Step 3

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

TagsGratinFrenchEuropeanSpinachLeafy GreensVegetableManchegoCheeseDairyParmesanSideDinnerNut FreeVegetarianOven BakeGourmet
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