CREAMY SPINACH WITH SMOKED GOUDA GRATIN

to make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. bechamel is a classic french white sauce made by stirring milk into a cooked mixture of flour and butter. adding smoked gouda makes it thick, creamy, cheesy and irresistible! here is anther selection for the coming holidays - thanksgiving. food & wine magazine, march 2005 edition. from:speedy sauce recipes, recipe by grace parisi

Time: 35 minutes

Number Of Ingredients: 15

Ingredients: unsalted butter,all-purpose flour,whole milk,heavy cream,smoked gouda cheese,smoked paprika,nutmeg,salt,fresh ground pepper,water,baby spinach,lemon, juice of,extra virgin olive oil,onion,fine dry breadcrumbs

Steps:

1. prepare smoked gouda bechamel:
2. in a medium saucepan , melt the butter or margarine
3. add the flour and whisk over moderately high heat for 30 seconds
4. add the milk and bring to a boil , whisking constantly
5. cook over moderate heat , whisking constantly , until thickened , 4 to 5 minutes
6. add the cream , smoked gouda , paprika and nutmeg and whisk just until the cheese is melted , about 2 minutes
7. season with salt & pepper
8. use right away or cover directly with plastic wrap and refrigerate
9. prepare the spinach:
10. preheat the broiler and position a rack 10 inches from the heat
11. in a large soup pot , bring 1 / 4 inch of water to a boil
12. add the spinach and cook over high heat , tossing with long tongs , until completely wilted , about 3 minutes
13. transfer the spinach to a colander and drain , pressing out as much liquid as possible add a squeeze of lemon
14. put into kitchen towels and press the water out
15. in a medium , ovenproof skillet , heat the olive oil and pinch of crushed red pepper flakes
16. add the onion and cook over high heat , stirring , until softened , about 3 minutes
17. add the wilted spinach and cook , stirring , for 1 minute
18. add the smoked gouda bchamel and cook over moderate heat , stirring , until bubbling , about 1 minute
19. season with salt and pepper
20. sprinkle the spinach with the bread crumbs and shredded gouda and broil for 2 minutes , until golden and bubbling
21. serve hot