Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, spinach au gratin with easy bechamel sauce. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spinach Au Gratin with Easy Bechamel Sauce is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Spinach Au Gratin with Easy Bechamel Sauce is something which I have loved my entire life.

Hand-squeeze the spinach as dry as possible. Season spinach with salt and pepper. Spread the spinach evenly into the prepared baking dish. Great recipe for Spinach Au Gratin with Easy Bechamel Sauce.

To begin with this recipe, we have to prepare a few components. You can cook spinach au gratin with easy bechamel sauce using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Spinach Au Gratin with Easy Bechamel Sauce:

1. Take 1 pack Spinach
2. Make ready 1 Parmesan cheese
3. Prepare 1 Easy melting cheese (optional)
4. Make ready Bechamel sauce
5. Get 1/2 Onion
6. Make ready 10 grams Butter
7. Prepare 2 tbsp Flour
8. Get 300 ml Milk
9. Make ready 1/2 tsp plus Soup stock granules
10. Take 1 Salt and white pepper

Add spinach and Parmesan cheese to sauce and stir until completely combined. Taste and season with additional salt and pepper if necessary. Transfer to prepared baking dish and sprinkle with Monterey Jack or Gruyere cheese. Stir in the spinach and wilt, if fresh, or until thawed and blended with the onion and garlic if frozen.

Instructions to make Spinach Au Gratin with Easy Bechamel Sauce:

1. Boil the spinach briefly and soak in cold water. Squeeze out the excess water and cut into 3 to 4 cm pieces. Slice the onion thinly.
2. Heat some butter in a small pan and sauté the onion over low heat. Add flour and continue to cook until it's mixed in. Add milk and turn the heat to high. Continue stirring.
3. When it begins to boil and becomes thick, season with soup stock granules, salt, and white pepper. Turn the heat off. Add spinach and transfer onto a gratin dish.
4. Top with lots of parmesan cheese (or easy melting cheese). Bake in the oven or toaster oven until golden brown, and enjoy.

Transfer to prepared baking dish and sprinkle with Monterey Jack or Gruyere cheese. Stir in the spinach and wilt, if fresh, or until thawed and blended with the onion and garlic if frozen. Stir in the béchamel with ¾ cup cheese. Grease an au gratin dish, fill with the spinach mixture, and top with the rest of the cheese and a sprinkle of seasoned bread crumbs. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.

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