Individual Fresh Spinach Gratins

Recipe Ingredients

6		Fresh spinach - stems removed,
		And washed
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Red onion - small diced (medium)
2 cups	474ml	Milk
1 teaspoon	5ml	Freshly-grated nutmeg
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	355ml	Grated Gruyere
1 1/2 cups	219g / 7.7oz	Fresh bread crumbs

Recipe Instructions

Preheat oven to 350 degrees.

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 until 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.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1B74) - from the TV FOOD NETWORK

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