Creamy Spinach With Smoked Gouda Gratin

To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic french white sauce made by stirring milk into a cooked mixture of flour and butter. Adding smoked gouda makes it thick, creamy, cheesy and irresistible! Here is anther selection for the coming holidays - thanksgiving. Food & wine magazine, march 2005 edition. From:speedy sauce recipes, recipe by grace parisi

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 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 crushe.

Ingredients

unsalted butter, all-purpose flour, whole milk, heavy cream, smoked gouda cheese, smoked paprika, nutmeg, salt, fresh ground pepper, water, baby spinach, lemon, juice of, extra virgin olive oil, onion, fine dry breadcrumbs