Creamy Spinach with Smoked Gouda Gratin



Oh, Yes . . . Oh, Yes . . . Oh, Yes!! This recipe for Spinach au Gratin is off the hook!  A beautifully creamy Smoked Gouda Béchamel sauce tossed with 24 ounces of baby spinach leaves and sautéed onion — Pure Deliciousness. I do recommend that you toss your bread crumbs with 1 tablespoon of melted butter before you put the casserole dish under the broiler. It takes this recipe over the top.

Creamy Spinach with Smoked Gouda Gratin (Serves 4-6)


  • Water
  • 1 1/2 pounds baby spinach
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • Salt and freshly ground pepper
  • 3 tablespoons fine dry bread crumbs
  • 2 tablespoons coarsely shredded smoked Gouda cheese
  • Smoked Gouda Béchamel

Smoked Gouda Béchamel Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 cup heavy cream
  • 1/4 pound smoked Gouda cheese, coarsely shredded
  • 1/2 teaspoon smoked paprika (optional)
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground pepper


  1. Smoked Gouda Bechamel:  In a medium saucepan, melt the butter. 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 and nutmeg and whisk just until the cheese is melted, about 2 minutes. Season with salt and pepper. Use right away or cover directly with plastic wrap and refrigerate.


  1. 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.
  2. In a medium, ovenproof skillet, heat the olive oil. 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. Transfer into casserole dish. Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling. Serve hot.



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