Recipe: Creamy Spinach and Smoked Gouda Gratin for Gina, Gladys, and Carolyn

As you can see, I have not tried this recipe yet but it is one I have been wanting to try for a couple of weeks. It does sound delicious!

CREAMY SPINACH WITH SMOKED GOUDA GRATIN
Source: Food and Wine
Servings: 6

"To make sure this gratin is rich and luscious, be sure to squeeze all the excess liquid from the spinach before adding the b chamel."

Water
1 1/2 pounds baby spinach
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
Smoked Gouda B chamel (recipe below)
Salt and freshly ground pepper
3 tablespoons fine dry bread crumbs
2 tablespoons coarsely shredded smoked Gouda cheese

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.

In a medium, ovenproof skillet, heat the olive oil. 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 Bechamel 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.

SMOKED GOUDA B CHAMEL
Makes 1 1/2 cups

"B chamel 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."

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 cup heavy cream
1/4 pound smoked Gouda cheese, coarsely shredded
1/2 teaspoon smoked paprika (optional)
Pinch of freshly grated nutmeg
Salt and freshly ground pepper

In a medium saucepan, melt the butter. 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 and pepper. Use right away or cover directly with plastic wrap and refrigerate.