Spinach And Bechamel Gratin - cooking recipe

Ingredients

3 (10 ounce) packages frozen chopped spinach, thawed
salt and pepper
5 tablespoons butter
2 tablespoons flour
1/2 cup whipping cream, unwhipped
1/2 cup milk
1 pinch nutmeg
1 pinch cayenne pepper (or to taste)
3/4 cup grated parmesan cheese, divided (freshly grated, or to taste)

Preparation

Set oven to 375 degrees.
Lightly butter a 9-inch baking dish (or similar size oval casserole dish).
Hand-squeeze the spinach as dry as possible.
Melt 3 tablespoons butter in a heavy medium skillet over medium heat; add in the spinach and saute for about 3 minutes.
Season spinach with salt and pepper.
Spread the spinach evenly into the prepared baking dish.
Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat; add in flour and whisk for 2 minutes (do not allow the mixture to turn brown).
Gradually add in the whipping cream and milk whisking until the mixture is smooth; cook until the sauce is thick, whisking frequently (about 5-6 minutes).
Season sauce with nutmeg and cayenne, then add/mix in about 1/3 cup grated parmesan cheese (or use any kind of cheese desired).
Spoon the sauce over the spinach, then sprinkle the remaining 1/2 cup Parmesan cheese over the sauce (can use more if desired).
Bake for about 15 minutes or until the cheese is golden and bubbly.