Creamy Spinach With Smoked Gouda Gratin - cooking recipe

Ingredients

SMOKED GOUDA BECHAMEL
2 tablespoons unsalted butter or 2 tablespoons 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

Preparation

PREPARE SMOKED GOUDA BECHAMEL:
In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
Add the milk and bring to a boil, whisking constantly.
Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
Season with salt & pepper.
Use right away or cover directly with plastic wrap and refrigerate.
PREPARE THE SPINACH:
Preheat the broiler and position a rack 10 inches from the heat.
In a large soup pot, bring 1/4 inch of water to a boil.
Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
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.
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.
Add the wilted spinach and cook, stirring, for 1 minute.
Add the Smoked Gouda Bechamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
Season with salt and pepper.
Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
Serve hot.