Recipe: Spinach and Bechamel Gratin

SPINACH AND BECHAMEL GRATIN
SERVES 4

3 10-ounce packages frozen chopped spinach, thawed
5 tablespoons butter
2 tablespoons flour
1/2 cup whipping cream
1/2 cup milk
Pinch of ground nutmeg
Pinch of ground cloves
2/3 cup grated Manchego or Parmesano-Reggiano cheese

Preheat oven to 375 F. Light butter 8-inch or 9-inch glass pie dish. Squeeze spinach very dry. Melt 3 tablespoons butter in heavy medium skillet over medium-high heat. Add spinach and saut 3 minutes. Season with salt and pepper. Spread spinach evenly in prepared pie dish.

Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat. Add flour and whisk 2 minutes; do not let mixture brown. Gradually add cream, then milk, whisking until mixture is smooth. Cook until sauce is thick, whisking frequently, about 6 minutes. Add nutmeg and cloves. Season with salt and pepper.

Spoon sauce over spinach. Sprinkle cheese over. Bake until cheese is golden and sauce bubbles, about 15 minutes.