fresh ground pepper – Aubrey About Town

Creamed Spinach (épinards béchamel)

This luscious accompaniment usually reserved for the finest Prime Rib House or holiday feasts is a perfect side for any day of the week when a little decadence is needed.

CourseSide Dish, Vegetable
CuisineFrench

Servings6-8 servings

Prep Time30 mins.

Cook Time30 mins.

Ingredients

4pounds baby spinachit will shrink in volume & weight considerably during cooking
8 shallotsminced, or 1 large onion
1/2cup all-purpose flour
1tsp fresh ground pepperor to taste
1tsp kosher saltor to taste
1/2tsp fresh grated nutmeg
4cups whole milk
1-1/2cups pecorino cheesefinely grated
1 large eggslightly beaten
olive oil
Softened butter

Instructions

To Make Shallot Béchamel
In a large saucepan, sauté Shallots or Onion in 1 stick Butter until just transparent.
Add Flour, and stir quickly. Slowly whisk in Milk.
Add Nutmeg, Salt & Pepper. Cook on medium heat (stirring occasionally) until thick and coats the back of a spoon (about 15 mins).
Check for taste, adjust as desired.
Remove from heat, allow to cool. If not using right away, transfer to container, and refrigerate until ready for use.

Prep Spinach

In a large pot, sauté Spinach in Olive Oil until JUST WILTED, transfer to a colander to allow excess moister to drain off. Repeat in 2 or 3 batches. Do not over cook, as the cooking will continue in next step.
Allow Spinach to cool. If you’re not making the Creamed Spinach right away, transfer to container, and refrigerate until ready for use.

Prepare Creamed Spinach

Preheat oven to 350.
Generously Butter bottom and sides of a 2-1/2 quart casserole dish.
In a large bowl, combine prepared Béchamel, beaten egg, and 1 cup of the Pecorino Cheese. Fold in prepared Spinach.
Transfer to and spread into the buttered casserole. Sprinkle top with remaining 1/2 cup Pecorino Cheese.
Bake in 350 oven for 25 minutes, until bubbly and slightly golden. Remove from oven. Let rest 5 minutes. Makes 6-8 servings as side to Beef Roast or steaks.