Step-by-Step Guide to Prepare Award-winning Spinach Au Gratin with Easy Bechamel Sauce

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spinach au gratin with easy bechamel sauce. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Spinach Au Gratin with Easy Bechamel Sauce is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Spinach Au Gratin with Easy Bechamel Sauce is something which I have loved my entire life. They’re fine and they look wonderful.

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 get started with this particular recipe, we must first prepare a few components. You can have spinach au gratin with easy bechamel sauce using 10 ingredients and 4 steps. Here is how you can achieve that.

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

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

Steps 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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