Individual Fresh Spinach Gratins

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Individual Fresh Spinach Gratins

Recipe courtesy Cheryl Smith

 

6 bunches fresh spinach, stems removed, and washed

2 tablespoons butter

2 tablespoons flour

1 medium red onion, small diced

2 cups milk

1 teaspoon nutmeg, freshly grated

Kosher salt

Fresh ground pepper

1 1/2 cups Gruyere, grated

1 1/2 cups fresh bread crumbs

Preheat oven to 350 degrees F.

 

Bring a pot of water to a boil, add salt, to taste. Blanch the spinach in

the water for a few seconds, then transfer spinach in a strainer to a bowl

of iced water to stop the cooking. Squeeze excess water out of the spinach,

and chop roughly.

 

Heat butter in a saucepan. Add the flour and cook into a light tan color,

making a blonde roux. Add the onions and cook for 1 minute, then add the

milk, nutmeg, salt, and pepper, and whisk to remove any lumps from the roux.

Bring to a simmer and cook for about 6 minutes.

 

Combine the spinach, bechamel, and adjust seasonings. Fill 6 to 8 (4-ounce)

gratin dishes with the creamed spinach. Mix the cheese and breadcrumbs, and

scatter over top of gratin. Put the gratins in the oven, and cook until

bubbling and golden on top, about 25 to 30 mintues.

 

 

Yield: 6 to 8 servings

Prep Time: 40 minutes

Cook Time: 40 minutes

 

 

 

 

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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