Spinach And Bechamel Gratin Food

SPINACH GRATIN

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
• Note: This recipe has been updated and may differ from what was originally broadcast or published.

SPINACH AND BECHAMEL GRATIN

Steps:

• Set oven to 375 degrees.
• Lightly butter a 9-inch baking dish (or similar size oval casserole dish).
• Hand-squeeze the spinach as dry as possible.
• Melt 3 tablespoons butter in a heavy medium skillet over medium heat; add in the spinach and saute for about 3 minutes.
• Season spinach with salt and pepper.
• Spread the spinach evenly into the prepared baking dish.
• Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat; add in flour and whisk for 2 minutes (do not allow the mixture to turn brown).
• Gradually add in the whipping cream and milk whisking until the mixture is smooth; cook until the sauce is thick, whisking frequently (about 5-6 minutes).
• Season sauce with nutmeg and cayenne, then add/mix in about 1/3 cup grated parmesan cheese (or use any kind of cheese desired).
• Spoon the sauce over the spinach, then sprinkle the remaining 1/2 cup Parmesan cheese over the sauce (can use more if desired).
• Bake for about 15 minutes or until the cheese is golden and bubbly.

SPINACH AND BECHAMEL GRATIN

Steps:

• 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.

CREAMY SPINACH WITH SMOKED GOUDA GRATIN

Steps:

• PREPARE SMOKED GOUDA BECHAMEL:.
• In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
• Add the milk and bring to a boil, whisking constantly.
• Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
• Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
• Season with salt & pepper.
• Use right away or cover directly with plastic wrap and refrigerate.
• PREPARE THE SPINACH:.
• Preheat the broiler and position a rack 10 inches from the heat.
• In a large soup pot, bring 1/4 inch of water to a boil.
• Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
• 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.
• 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.
• Add the wilted spinach and cook, stirring, for 1 minute.
• Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
• Season with salt and pepper.
• Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
• Serve hot.