Creamed spinach gratin
This spinach gratin recipe is luxuriously creamy and cheesy, with a crispy breadcrumb crust. Recipe and image from Bon App! by Isabelle Dunn (£30, Smith Street Books). Photography: Alan Benson
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Serves: 4
Ingredients
- 1 tbsp Extra virgin olive oil
- 1 Shallot (chopped)
- 3 Garlic cloves (sliced)
- 3 Thyme sprigs (leaves picked)
- 1kg Frozen spinach (thawed)
- ¼ tsp Ground nutmeg
- 20g Butter
- 20g Plain flour
- 250ml Whole milk
- 250ml Cream
- 260g Gruyère or cheddar (grated)
- Salt and freshly ground pepper
- 60g Panko breadcrumbs
Method
Step 1
Preheat the oven to 200°C/180°C/400°F/gas mark 6. Heat the olive oil in a flameproof casserole dish. Add the shallot, garlic and thyme and sauté until the shallot is translucent.
Step 2
Add the spinach and nutmeg and cook for 3 minutes. Remove and set aside in a bowl. In the same casserole dish, melt the butter over a medium heat, then stir in the flour. Cook, stirring continuously, for 1-2 minutes until the roux is smooth and slightly foamy. Gradually add the milk, cream and half of the cheese. Cook stirring for 5 minutes, or until thickened. Season with salt and pepper.
Step 3
Stir in the spinach mixture and combine well. Sprinkle the remaining cheese and the breadcrumbs on top and bake for 20 minutes, or until hot and bubbly. Serve warm.
