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

Grace Parisi
March 2005

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Credit: © Deirdre Rooney

Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Bèchamel 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.

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