1. PREPARE SMOKED GOUDA BECHAMEL: 2. In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds. 3. Add the milk and bring to a boil, whisking constantly. 4. Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes. 5. Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes. 6. Season with salt & pepper. 7. Use right away or cover directly with plastic wrap and refrigerate. 8. PREPARE THE SPINACH: 9. Preheat the broiler and position a rack 10 inches from the heat. 10. In a large soup pot, bring 1/4 inch of water to a boil. 11. Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes. 12. Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out. 13. In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes. 14. Add the wilted spinach and cook, stirring, for 1 minute. 15. Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute. 16. Season with salt and pepper. 17. Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling. 18. Serve hot. ---------------------------------------------------------------------------
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Ingredients
