Creamy Spinach With Smoked Gouda Gratin

Description

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

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

Instructions

1. Prepare smoked gouda bechamel:
2. In a medium saucepan, melt the butter or margarine
3. Add the flour and whisk over moderately high heat for 30 seconds
4. Add the milk and bring to a boil, whisking constantly
5. Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes
6. Add the cream, smoked gouda, paprika and nutmeg and whisk just until the cheese is melted, about 2 minutes
7. Season with salt & pepper
8. Use right away or cover directly with plastic wrap and refrigerate
9. Prepare the spinach:
10. Preheat the broiler and position a rack 10 inches from the heat
11. In a large soup pot, bring 1 / 4 inch of water to a boil
12. Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes
13. Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon
14. Put into kitchen towels and press the water out
15. In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes
16. Add the onion and cook over high heat, stirring, until softened, about 3 minutes
17. Add the wilted spinach and cook, stirring, for 1 minute
18. Add the smoked gouda bchamel and cook over moderate heat, stirring, until bubbling, about 1 minute
19. Season with salt and pepper
20. Sprinkle the spinach with the bread crumbs and shredded gouda and broil for 2 minutes, until golden and bubbling
21. Serve hot