Spinach Gratin With Béchamel Sauce Recipe
When spinach is consumed regularly in the season and in the right way, it provides the necessary vitamin and mineral support for our body. At the same time, thanks to its antioxidant properties, it helps to protect us from diseases by strengthening the immune system. You can bake it with bechamel sauce and cheddar cheese and serve it both as a side dish and as a main dish with its delicious taste. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 30 min.
🕐 Cooking: 30 min.
| For the Internal Mortar: | ||||
|---|---|---|---|---|
| Spinach | 300 | Grams | ||
| Liquid Oil | 2 | Tbsp | ||
| Dry Onion | 1 | Qty | ||
| Salt | 1/2 | Tsp (large) | ||
| Egg | 1 | Qty | ||
| For the Béchamel Sauce: | ||||
|---|---|---|---|---|
| Milk | 1 | Cup | ||
| Flour | 2 | Tbsp | ||
| Butter | 1 | Tbsp | ||
| Liquid Oil | 1 | Tbsp | ||
| Nutmeg Grated | 1 | Tsp | ||
| Black Pepper (Or Black Pepper) | 1 | Tsp | ||
| For the For The Above: | ||||
|---|---|---|---|---|
| Kashar (Cheddar) (Planed) | 1 | Cup | ||
Instructions:
-
Separate the stems of the spinach and wash it in plenty of water and leave it in water with 1-2 spoons of white vinegar added for at least half an hour to clean the soil residues, run it through running water and strain it.
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Chop the onion into edible cubes and fry in oil or olive oil until translucent.
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Divide the spinach with your hands so that there is no loss of vitamins. When the onions turn pink, add the spinach.
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When the spinach loses its freshness and becomes soft, add salt and black pepper (or black pepper) and mix it a few times, then remove it from the stove, check the taste and let it cool.
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To prepare the bechamel sauce, heat the butter and olive oil in a pan and add the flour. Roast in the pan for 1-2 minutes until the smell of the flour disappears and turns slightly pink.
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Slowly add milk to the roasted flour, stirring constantly until it thickens so that it does not form lumps. Add 1 teaspoon of nutmeg. Flavour with salt and blackpepper. When the spinach is cool, add half of the egg and bechamel sauce and mix.
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Line a heat-resistant baking dish with baking paper and place the spinach mortar on the floor. Spread evenly over the remaining béchamel sauce and level with the back of the spoon.
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Finally, add the grated cheddar cheese and bake in a preheated 180 degree oven for about 20 minutes on the upside down setting. Turn the oven to the upper setting and bake for another 5 minutes and remove when it is browned. Serve hot without waiting too long. Enjoy your meal!
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Note: Gratin (Gratin) is a cooking technique that allows pre-cooked meals to be cooked more healthily by covering them with bechamel sauce and a melting cheese, without being exposed to the oven heat too much. You can try this recipe with all the vegetables that you will do a light pre-cooking.
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