Creamy Spinach with Smoked Gouda Gratin

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

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  • Total Time:
  • Servings: 6

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

How to make this recipe

  1. 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.

  2. 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 <a href="">Smoked Gouda B&#232;chamel</a> 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.

Contributed By Photo © Deirdre Rooney Published March 2005

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