Spinach Au Gratin with Easy Bechamel Sauce

Spinach Au Gratin with Easy Bechamel Sauce

Healthy and yet very creamy.
Enjoy the delightful taste of spinach with this white au gratin.

Ingredients: Serves 2

1 pack
Parmesan cheese
As needed
Easy melting cheese (optional)
As needed
Bechamel sauce
10 g
2 tablespoons
300 ml
Soup stock granules
1/2 teaspoon plus
Salt and white pepper
To taste


1. Boil the spinach briefly and soak in cold water. Squeeze out the excess water and cut into 3 to 4 cm pieces. Slice the onion thinly.
2. Heat some butter in a small pan and sauté the onion over low heat. Add flour and continue to cook until it's mixed in. Add milk and turn the heat to high. Continue stirring.
3. When it begins to boil and becomes thick, season with soup stock granules, salt, and white pepper. Turn the heat off. Add spinach and transfer onto a gratin dish.
4. Top with lots of parmesan cheese (or easy melting cheese). Bake in the oven or toaster oven until golden brown, and enjoy.

Story Behind this Recipe

I wanted to recreate the delicious spinach au gratin that I had in Cancún. The original dish used lots of butter, cream and cheese, but here, I used them modestly.