Creamed-Spinach Gratin

By jeknudson

Ingredients

• kosher salt and freshly ground pepper
• 2 lbs baby spinach
• 3 tbsp. unsalted butter, plus more for dish
• 1/4 cup finely chopped shallot
• 2 tbsp. flour
• 2 cups whole milk
• 2 tsp Dijon mustard
• 3/4 cup finely grated gruyere
• 3/4 cup panko breadcrumbs

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

1. In a large pot, bring 1 1/2 cups water and 1 teaspoon salt to a simmer. Add spinach; cover and cook until wilted, about 2 minutes. Drain in a colander, pressing out as much liquid as possible with the back of a wooden spoon; coarsely chop.

2. In a medium saucepan, melt 2 tablespoons butter over medium. Add shallot and cook, stirring, until softened, about 4 minutes. Add flour; cook, stirring, until mixture is pale golden and has a slightly nutty aroma, 2 to 3 minutes.

3. Pour in milk, whisking constantly, until smooth. Cook, stirring constantly along bottom of pan, until bubbling and thickened, 6 to 8 minutes. Remove from heat; add mustard and 1/2 cup cheese. Whisk until smooth.

4. In a large bowl, stir together spinach and cheese sauce until spinach is completely coated. Season with salt and pepper.

5. Heat a medium skillet over medium. Add remaining 1 tablespoon butter and panko; cook, stirring constantly, until golden brown, about 5 minutes. Season with salt and pepper.

6. Preheat oven to 400 degrees. Lightly brush a 7-by-11-inch oval gratin dish with butter. Transfer spinach mixture to dish; sprinkle top with toasted panko and remaining 1/4 cup cheese. Bake until browned on top and edges are starting to bubble, about 20 minutes. Serve immediately.