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The Eater

This week’s Market recipe

Creamy Spinach and Smoked Gouda Gratin
from Sheri Castle of Creative Cooking

3 pounds baby spinach, or your green of choice
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped (about 1 cup)
Smoked Gouda Béchamel (recipe below)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup toasted fresh breadcrumbs
1/4 cup (2 ounces) shredded smoked Gouda

1. Wilt the spinach in a large pot of boiling, salted water until completely tender, about 3 minutes for spinach. Drain in a colander and press out as much water as possible.
2. Preheat the broiler. Arrange an oven rack about 10 inches below the heat.
3. Heat the olive oil in a medium, ovenproof skillet over medium-high heat.
4. Add the onion and cook until softened, about 5 minutes.
5. Stir in the wilted spinach and the Smoked Gouda Béchamel. Reduce the heat to medium and cook until bubbling, about 1 minute.
6. Season to taste with salt and pepper.
7. Sprinkle the top with the breadcrumbs and cheese.
8. Place the skillet in the oven and broil until the top of the gratin is
golden and bubbling, about 2 minutes.
9. Serve hot.

Makes 6 to 8 servings.

Smoked Gouda Béchamel
2 tablespoons butter
2 tablespoons instant or all-purpose flour
1 1/2 cups whole milk
1/2 cup (4 ounces) shredded smoked Gouda
1/2 teaspoon smoked or sweet paprika
Pinch of freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Melt the butter in a medium saucepan over medium-high heat.
2. Whisk in the flour and cook, whisking constantly, for one minute.
3. Add the milk and bring to a boil, whisking constantly.
4. Reduce the heat to medium and cook, whisking constantly, until the sauce thickens, about 5 minutes.
5. Add the cheese, paprika and nutmeg and stir just until the cheese melts.
6. Season to taste with salt and pepper.
7. Use at once or transfer to a bowl and press plastic wrap directly down on the top (to prevent a skin forming) and refrigerate.