Spinach And Bechamel Gratin

• 3 (10 ounce) packages frozen chopped spinach, thawed
• salt and pepper
• 5 tablespoons butter
• 2 tablespoons flour
• 1/2 cup whipping cream, unwhipped
• 1/2 cup milk
• 1 pinch nutmeg
• 1 pinch cayenne pepper (or to taste)
• 3/4 cup grated parmesan cheese, divided (freshly grated, or to taste)

1. Set oven to 375 degrees.
2. Lightly butter a 9-inch baking dish (or similar size oval casserole dish).
3. Hand-squeeze the spinach as dry as possible.
4. Melt 3 tablespoons butter in a heavy medium skillet over medium heat; add in the spinach and saute for about 3 minutes.
5. Season spinach with salt and pepper.
6. Spread the spinach evenly into the prepared baking dish.
7. Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat; add in flour and whisk for 2 minutes (do not allow the mixture to turn brown).
8. Gradually add in the whipping cream and milk whisking until the mixture is smooth; cook until the sauce is thick, whisking frequently (about 5-6 minutes).
9. Season sauce with nutmeg and cayenne, then add/mix in about 1/3 cup grated parmesan cheese (or use any kind of cheese desired).
10. Spoon the sauce over the spinach, then sprinkle the remaining 1/2 cup Parmesan cheese over the sauce (can use more if desired).
11. Bake for about 15 minutes or until the cheese is golden and bubbly.

salt, butter, flour, whipping cream, milk, nutmeg, cayenne pepper, parmesan cheese

Taken from www.food.com/recipe/spinach-and-bechamel-gratin-188139 (may not work)