Recipe - Spinach And Bechamel Gratin

3 pack Frozen chopped spinach;
thawed (10ounce)
5 tablespoon Butter
2 tablespoon Flour
One half cup Whipping cream
One half cup Milk
1 pn Ground nutmeg
1 pn Ground cloves
2/3 cup Grated manchego or Parmesan
cheese

Preheat oven to 375F. Light butter 8inch or 9inch glass pie dish. Squeeze
spinach very dry. Melt 3 tablespoons butter in heavy medium skillet over
mediumhigh heat. Add spinach and saute 3 minutes. Season with salt and
pepper. Spread spinach evenly in prepared pie dish.

Melt remaining 2 tablespoons butter in heavy medium saucepan over medium
heat. Add flour and whisk 2 minutes; do not let mixture brown. Gradually
add cream, then milk, whisking until mixture is smooth. Cook until sauce is
thick, whisking frequently, about 6 minutes. Add nutmeg and cloves. Season
with salt and pepper.

Spoon sauce over spinach. Sprinkle cheese over. Bake until cheese is golden
and sauce bubbles, about 15 minutes.

Serves 4.

Bon Appetit May 1992

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Converted by MM_Buster v2.0l.