Spinach gratin with count
Ingredients
Instructions
- 1 kg fresh spinach
- 40 cl Milk
- 80 g grated Comté cheese
- a thick slice of ham
- 80 g Butter
- 30 g Flour
- 2 Onions
- 2 sprigs of flat-leaf parsley
- Salt
- Pepper
- Rinse spinach thoroughly, hull and pat dry. Cut the leaves into a chiffonade. Dice the ham, peel and slice the onions.
- Melt the sliced onions in a saucepan with 40 g of butter. Add the spinach and sauté for 5 minutes over high heat, stirring. Salt, add the diced ham and cover. Let cook for 5 minutes on low heat.
- In a saucepan, melt the rest of the butter. Add the flour and mix for 30 seconds. Slowly stir in the milk. Cook for 5 minutes over medium heat, stirring constantly. Salt and pepper and add the chopped parsley and half the cheese.
- Put the spinach in a gratin dish. Cover with bechamel sauce and sprinkle with the rest of the cheese. Brown for 5 to 10 minutes under the broiler. Serve hot.
Spinach gratin with count
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