Easiest Way to Make Delicious Spinach Au Gratin with Easy Bechamel Sauce

Spinach Au Gratin with Easy Bechamel Sauce. Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with hard boiled eggs and gruyere cheese. 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. A rich, cheesy cauliflower au gratin with bechamel sauce and breadcrumb topping.

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

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 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.

Spinach Au Gratin with Easy Bechamel Sauce instructions

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..

My aunt Geta is my second greatest source of Romanian recipes you will. He asked her to prep the vegetable for creamed spinach, and she tossed it straight into a pot of bechamel, the classic white sauce. 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. Italian Béchamel Sauce Potato Gratin combines French and Italian flavors in the most delicious, easy to make potato dish. This bechamel sauce recipe is easily mastered.