Spinach gratin

Spinach mixed with a béchamel sauce is the French counterpart of creamed spinach. The fresh spinach could be replaced by frozen spinach, but the resulting dish wouldn’t be comparable in lightness to the one prepared with fresh spinach. This serves 4 people.

16 oz package of fresh spinach
1 large onion, chopped
a pinch of herbes de Provence
1 cup of milk
2 Tbsp of butter
2 Tbsp of flour
1/2 cup of grated cheese such as gruyère
salt, pepper, nutmeg

  • Wash spinach leaves carefully.
  • Cut off the stems and discard them.
  • Put the leaves in a pot with just a little bit of water.
  • Cover and boil for 2 minutes flipping top to bottom once.
  • Drain and squeeze the cooked spinach dry.

 Make the béchamel

  • Bring the milk to a boil.
  • In another saucepan melt 2 Tbsp of butter and add the chopped onion.
  • Sprinkle some Herbes de Provence and cook until slightly brown.
  • Add 2 Tbsp of flour and mix well.
  • Slowly add the boiled milk and whisk briefly for a smooth sauce.
  • Mix in the cheese, season with salt, pepper and nutmeg.
  • Add spinach to the sauce and reheat just before eating.
  • Or, sprinkle additional cheese on top and cook in the oven until nicely browned on top.