Creamy Spinach With Smoked Gouda Gratin
spinach, cheese, milk, onion, cream, juice, butter, flour, breadcrumbs, nutmeg, paprika
Ingredients
SMOKED GOUDA BECHAMEL2 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 SPINACH 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 for Creamy Spinach With Smoked Gouda Gratin Recipe
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.
Read the full directions on Food.com
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