Spinach Mornay

This recipe was featured in my newsletter dated November 16, 2006.

Spinach Mornay
by Chip Desormeaux

2 c. milk
1 tbs. minced onion
1 bay leaf
pinch nutmeg
2 tbs. butter
2 tbs. flour
salt
white pepper
3 tbs. grated Gruyère cheese
3 tbs. grated Parmesan cheese
30 oz. frozen or fresh spinach, chopped
extra grated cheeses

(Read through entire recipe and have ingredients measured and prepared beforehand.)

Microwave the 2 cup milk (can use skim) just until steaming.

Meanwhile, in a separate sauce pot with a pour spout, melt 1 tbs. butter over medium heat and sautee the onion along with the 1 bay leaf and just a pinch of ground nutmeg until onions are translucent. Then stir in 1 tbs. flour. Whisk the mixture until thoroughly combined, no lumps and the mixture is bubbling a bit. Remove the bay leaf and discard.

Stir in the warmed milk a little at a time and whisk to combine, scraping the corners and edges of the pot bottom. (This is called a Bechamel Sauce, the most basic of all sauces and the starting point of many.)

Whisk in a little salt to taste (remember the cheeses add saltiness, too, which is usually plenty), 1 tbs. grated Gruyère, and 1 tbs. grated Parmesan (sometimes I will double or triple the cheeses.)

If using frozen spinach, thaw and thoroughly squeeze out the liquid. If using fresh, chop the spinach and steam it, let it cool and then squeeze out the excess water.

Stir the spinach into the warm sauce and return it to a light simmer, stirring constantly. If the mixture becomes too watery, stir in more of the cheeses.

Notes:
I love to serve this in little 7 oz. ramekins right on the plate. To do this, I put about ½ cup of the spinach in the cup, top with a few fingers-full of Gruyère and then hold it in a 150° oven until ready to serve.

Spinach Mornay (Creamed Spinach) Recipe