Easiest Way to Prepare Appetizing Spinach Au Gratin with Easy Bechamel Sauce

Spinach Au Gratin with Easy Bechamel Sauce. The Vegetable Au Gratin recipe is a classic french dish where the vegetables are baked along with a creamy white sauce called the béchamel sauce. Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with hard The gratin is made with lots of spinach, either fresh and blanched or frozen and drained, mixed in with This recipe looks pretty easy to adapt to a gluten-free version. Break the cauliflower into small florets, discarding most of the stems.

The dish goes by names like; Pommes de Terre Dauphinoise, Potatoes à la Dauphinoise & Gratin de Pommes à la Dauphinoise. In the post, you'll learn how to make a real traditional Bechamel. This spinach au gratin recipe is an extremely easy dish to make and is at home as part of a dinner menu, lunch, or even a snack. You can cook Spinach Au Gratin with Easy Bechamel Sauce using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Spinach Au Gratin with Easy Bechamel Sauce

1. Prepare 1 of pack Spinach.
2. Prepare 1 of Parmesan cheese.
3. Prepare 1 of Easy melting cheese (optional).
4. It's of Bechamel sauce.
5. You need 1/2 of Onion.
6. You need 10 grams of Butter.
7. You need 2 tbsp of Flour.
8. You need 300 ml of Milk.
9. Prepare 1/2 tsp of plus Soup stock granules.
10. You need 1 of Salt and white pepper.

Au gratin of any description is considered classic French cooking. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. He asked her to prep the vegetable for creamed spinach, and she tossed it straight into a pot of bechamel, the classic white sauce.

Spinach Au Gratin with Easy Bechamel Sauce step by step

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..

Here, riffing on her grandmother's technique of putting together simple gratins, she has provided an easy way to turn the side dish into a nice luncheon or a light. This Spinach Béchamel makes one of my favorite side dishes. Spinach in white sauce is something that my aunt Geta cooks often and it is in her house that I have tasted it for the first time. My aunt Geta is my second greatest source of Romanian recipes you will. Italian Béchamel Sauce Potato Gratin combines French and Italian flavors in the most delicious, easy to make potato dish.