Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1 shallot-chopped
  • 1 tablespoon flour
  • nutmeg
  • 1 cup whole milk
  • 10 ounces box frozen spinach-thawed and drained well
  • 2 ounces gruyere-shredded
  • Salt and Pepper to taste

Instruction

  • Melt butter in a pan over medium heat and add shallot. Sautee shallot for about 5 minutes. Meanwhile, heat 1 cup of milk. Add flour to shallot s and stir. Cook for an additional minute. Slowly stir hot milk into the pan with the shallots and stir until combined. Continue cooking for a few minutes and the bechamel sauce will begin to thicken.
  • Add spinach to bechamel and stir to combine. Add nutmeg, salt and pepper to taste. Lower the heat to low and fold in the grated cheese a little at a time. Cook for about 5 more minutes and enjoy!