Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, spinach au gratin with easy bechamel sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Hand-squeeze the spinach as dry as possible. Season spinach with salt and pepper. Spread the spinach evenly into the prepared baking dish. Great recipe for Spinach Au Gratin with Easy Bechamel Sauce.

Spinach Au Gratin with Easy Bechamel Sauce is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Spinach Au Gratin with Easy Bechamel Sauce is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Take 1 pack Spinach
2. Take 1 Parmesan cheese
3. Prepare 1 Easy melting cheese (optional)
4. Prepare Bechamel sauce
5. Take 1/2 Onion
6. Take 10 grams Butter
7. Make ready 2 tbsp Flour
8. Get 300 ml Milk
9. Take 1/2 tsp plus Soup stock granules
10. Make ready 1 Salt and white pepper

Add spinach and Parmesan cheese to sauce and stir until completely combined. Taste and season with additional salt and pepper if necessary. Transfer to prepared baking dish and sprinkle with Monterey Jack or Gruyere cheese. Stir in the spinach and wilt, if fresh, or until thawed and blended with the onion and garlic if frozen.

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.

Transfer to prepared baking dish and sprinkle with Monterey Jack or Gruyere cheese. Stir in the spinach and wilt, if fresh, or until thawed and blended with the onion and garlic if frozen. Stir in the béchamel with ¾ cup cheese. Grease an au gratin dish, fill with the spinach mixture, and top with the rest of the cheese and a sprinkle of seasoned bread crumbs. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.

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