Creamy Spinach With Smoked Gouda Gratin

Ingredients

SMOKED GOUDA BECHAMEL

• 2 tablespoons unsalted butter or unsalted margarine
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/4 cup heavy cream
• 1/4 lb smoked gouda cheese, coarsely shredded
• 1/2 teaspoon smoked paprika (optional)
• 1 pinch nutmeg, freshly grated
• salt
• fresh ground pepper

SPINACH

• water
• 1 1/2 lbs baby spinach
• 1 lemon, juice of (not the bottled kind, please!)
• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 1 1/2 cups smoked gouda cheese, bechamel
• salt
• fresh ground pepper
• 3 tablespoons fine dry breadcrumbs
• 2 tablespoons smoked gouda cheese, coarsely shredded

Directions

1. 1

   PREPARE SMOKED GOUDA BECHAMEL:.

2. 2

   In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.

3. 3

   Add the milk and bring to a boil, whisking constantly.

4. 4

   Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.

5. 5

   Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.

6. 6

   Season with salt & pepper.

7. 7

   Use right away or cover directly with plastic wrap and refrigerate.

8. 8

   PREPARE THE SPINACH:.

9. 9

   Preheat the broiler and position a rack 10 inches from the heat.

10. 10

    In a large soup pot, bring 1/4 inch of water to a boil.

11. 11

    Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.

12. 12

    Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.

13. 13

    In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.

14. 14

    Add the wilted spinach and cook, stirring, for 1 minute.

15. 15

    Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.

16. 16

    Season with salt and pepper.

17. 17

    Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.

18. 18

    Serve hot.