If you are a fan of French cuisine,or want to try a new way to eat your spinach, then this recipe is for you. So, keep watching as Priyanka takes through the recipe for the yummilicious Spinach Au Gratin.
Ingredients (Serves 6)
For Spinach layer
1tbsp Butter
3 Cloves of Garlic, crushed
1kg Spinach, blanched, water drained
1 cup Sweet Corn, boiled
1 Onion, roughly chopped
For Creamy white sauce
2 tbsp Butter
1 Clove Garlic
2 tbsp Flour
3 ½ cups Milk
2tbsp Regular grated cheese
Nutmeg powder – a pinch
Pepper – a pinch
3 Medium-sized potatoes
Cheddar cheese – a few slices
½ cup Mozzarella cheese, grated
½ cup Regular cheese, grated
Salt to taste
Method:
-Preheat an oven to 200 degree Celsius. Butter a 9 ½ by 6 inch oval gratin dish.
-Peel off potato skin, cut them into ¼ – inch thick slices and keep them in salted water.
-Roughly chop blanched spinach.
To make the Spinach mix:
-Melt butter in a medium saucepan on medium heat. Add garlic and stir for a minute, then add chopped onion. Cook and stir till it starts sweating a bit. Then add spinach and sweet corn and sauté for 5 minutes. Keep it aside.
To make Creamy white sauce:
-In a medium saucepan melt butter, add garlic and stir for a minute.
-Whisk in flour and salt; cook for 1 minute.
-Gradually stir in milk; cook for 5 minutes or until thickened, stirring constantly. Add 2 tbsp regular grated cheese, a pinch of nutmeg and pepper powder; cook and stir 1 minute or until cheese melts. Keep aside.
-Transfer the prepared spinach mix into the prepared gratin mix, pour half of the white sauce and layer the sliced potatoes. Then pour the remaining sauce. Sprinkle the remaining regular cheese and mozzarella cheese. Place slices of cheddar cheese randomly on top.
-Cover this with a silver foil and bake at 180 degree Celsius for 20 minutes.
-Remove the foil and bake it again for 20 minutes or till its golden brown on top .
-Serve hot with rice or soft bread.
Host: Priyanka Doshi
Ingredients (Serves 6)
For Spinach layer
1tbsp Butter
3 Cloves of Garlic, crushed
1kg Spinach, blanched, water drained
1 cup Sweet Corn, boiled
1 Onion, roughly chopped
For Creamy white sauce
2 tbsp Butter
1 Clove Garlic
2 tbsp Flour
3 ½ cups Milk
2tbsp Regular grated cheese
Nutmeg powder – a pinch
Pepper – a pinch
3 Medium-sized potatoes
Cheddar cheese – a few slices
½ cup Mozzarella cheese, grated
½ cup Regular cheese, grated
Salt to taste
Method:
-Preheat an oven to 200 degree Celsius. Butter a 9 ½ by 6 inch oval gratin dish.
-Peel off potato skin, cut them into ¼ – inch thick slices and keep them in salted water.
-Roughly chop blanched spinach.
To make the Spinach mix:
-Melt butter in a medium saucepan on medium heat. Add garlic and stir for a minute, then add chopped onion. Cook and stir till it starts sweating a bit. Then add spinach and sweet corn and sauté for 5 minutes. Keep it aside.
To make Creamy white sauce:
-In a medium saucepan melt butter, add garlic and stir for a minute.
-Whisk in flour and salt; cook for 1 minute.
-Gradually stir in milk; cook for 5 minutes or until thickened, stirring constantly. Add 2 tbsp regular grated cheese, a pinch of nutmeg and pepper powder; cook and stir 1 minute or until cheese melts. Keep aside.
-Transfer the prepared spinach mix into the prepared gratin mix, pour half of the white sauce and layer the sliced potatoes. Then pour the remaining sauce. Sprinkle the remaining regular cheese and mozzarella cheese. Place slices of cheddar cheese randomly on top.
-Cover this with a silver foil and bake at 180 degree Celsius for 20 minutes.
-Remove the foil and bake it again for 20 minutes or till its golden brown on top .
-Serve hot with rice or soft bread.
Host: Priyanka Doshi
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