Steps to Make Quick Spinach Au Gratin with Easy Bechamel Sauce

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spinach au gratin with easy bechamel sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Spinach Au Gratin with Easy Bechamel Sauce is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Spinach Au Gratin with Easy Bechamel Sauce is something that I’ve loved my whole life.

Great recipe for Spinach Au Gratin with Easy Bechamel Sauce. I wanted to recreate the delicious spinach au gratin that I had in Cancún. The original dish used lots of butter, cream and cheese, but here, I used them modestly. * Squeeze out excess water from the spinach to prevent it from getting. Sauté the onion in the olive oil for five minutes in a medium saucepan set over medium heat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook spinach au gratin with easy bechamel sauce using 10 ingredients and 4 steps. Here is how you can achieve it.

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

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

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Season, to taste, with salt and pepper. Mix the drained spinach and the Béchamel sauce together. Add the lemon juice and the finely grated garlic cloves.

Instructions 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.

Mix the drained spinach and the Béchamel sauce together. Add the lemon juice and the finely grated garlic cloves. Stir well and adjust the taste again with salt, pepper, nutmeg and lemon juice. Season to taste with salt and freshly ground black pepper. Find more delicious holiday recipes and pairings!

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