Épinards Gratinés à la Mornay

Name: Épinards Gratinés à la Mornay (Spinach Gratin with Mornay Sauce)
Yield: Serves 6
Ingredients: Pepper; Sugar; Ground nutmeg; Salt; 3¼ pounds spinach or five 9-ounce packages; 1 small onion and 1 small carrot, peeled and finely chopped; ¾ cup heavy cream; 4 ounces (8 tablespoons) butter; 3 cups whole milk, scalded and simmering; 2 tablespoons butter, melted; ½ cup freshly grated Parmesan cheese; 6 tablespoons flour; ½ cup Gruyère or Emmenthaler cheese, grated into narrow threads

Spinach Gratin with Mornay Sauce

Preparation info

Serves
6

Difficulty
Complex

Appears in

A Canon of Vegetables

By Raymond Sokolov

Published 2007

About

Ingredients

Salt
3¼ pounds spinach or five 9-ounce packages
4

Side dish
Preserve
Vegetarian

Method

First, blanch the spinach. This will preserve the green color and wilt the leaves. Begin by bringing 4 quarts of lightly salted water to a full rolling boil. It is best to use an unlined copper saucepan of the type used for candymaking. The bare copper does an excellent job of k