From the kitchen
Spinach & Goat's Milk Gratin
Baked spinach in a rich, nutmeg-scented goat's milk white sauce.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 2 pounds fresh spinach, washed
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole goat's milk, warmed
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup shredded Gruyère
- 1/3 cup breadcrumbs
Method
- Preheat the oven to 375°F. Wilt the spinach in a large pot over medium heat with just the water clinging to the leaves, about 3-4 minutes. Drain well, cool slightly, and squeeze out excess liquid; roughly chop.
- Melt the butter in a saucepan over medium-low heat, whisk in the flour, and cook 1-2 minutes.
- Gradually whisk in the warmed goat's milk until smooth and thickened, about 5 minutes over medium-low heat. Season with nutmeg, salt, and pepper.
- Fold the chopped spinach into the sauce and transfer to a buttered baking dish.
- Top with Gruyère and breadcrumbs and bake 15-20 minutes until golden and bubbling.
Kitchen note
Squeezing the spinach thoroughly before it meets the sauce keeps the finished gratin from turning watery.
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