Épinards Gratinés à la Mornay

Spinach Gratin with Mornay Sauce

Preparation info

  • Serves

    6

    • Difficulty

      Complex

Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Ingredients

  • Salt
  • pounds spinach or five 9-ounce packages
  • 4

Method

  1. 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