Recipe(tried): Creamy Spinach with Smoked Gouda Gratin

I made this spinach recipe last night to go with our dinner of grilled steak (DH was tired of turkey and requested something other than bird), mashed potatoes and salad. Instead of making it as the directions stated, I put it in a lightly buttered 9 X 9-inch casserole and baked it at 350 degrees F for 30 minutes since I needed to hold it a bit before heating it. We thought it was scrumptious! Since I decided to make it for Christmas dinner, and since I had not tried it, I thought I should try it before making it for the first time on Christmas Day. It is very rich but I don't think anyone will be disappointed if you decide to try this yummy recipe.

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.