Melt the butter in a pan. Add the flour and stir to make a roux. Keep stirring and gradually add the milk to make a white sauce. Simmer for 5 minutes, then stir in the cream and season well. Add the nutmeg and the gruyère and cook until the cheese has melted. Stir in the spinach and cook for a couple of minutes. Tip into a shallow baking dish. Sprinkle over the parmesan and flash under a hot grill until golden and bubbling before serving.
Ingredients
- spinach 500g, washed and chopped
- butter 25g
- plain flour 1 tbsp
- milk 200ml
- double cream 150ml
- nutmeg a few gratings
- gruyère 75g, grated
- parmesan 50g, grated
Method
-
Step 1
Put the spinach in a colander and pour over a kettleful of boiling water, to wilt, then cool and squeeze out as much excess water as you can.
-
Step 2
Melt the butter in a pan. Add the flour and stir to make a roux. Keep stirring and gradually add the milk to make a white sauce. Simmer for 5 minutes, then stir in the cream and season well. Add the nutmeg and the gruyère and cook until the cheese has melted. Stir in the spinach and cook for a couple of minutes. Tip into a shallow baking dish. Sprinkle over the parmesan and flash under a hot grill until golden and bubbling before serving.
Nutritional Information
- Kcals 290
- Fat 25.3g
- Saturates 15.6g
- Carbs 4.7g
- Sugars 2g
- Fibre 1g
- Protein 10.3g
- Salt 0.5g
