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Mom\u2019s Cheese and Spinach Souffl\u00e9. Photo: Tom Hopkins<\/p><\/div>\n
Mom\u2019s Cheese and Spinach Souffl\u00e9<\/h3>\n
Makes 4 servings<\/p>\n
- \n
- 13 tablespoons plus 1 teaspoon unsalted butter<\/li>\n
- 3 tablespoons all-purpose flour<\/li>\n
- 1 1\/4 cups cold milk<\/li>\n
- 1\/4 teaspoon salt<\/li>\n
- 1\/8 teaspoon freshly ground black pepper<\/li>\n
- 1\/8 teaspoon ground nutmeg<\/li>\n
- 3 cups baby spinach leaves<\/li>\n
- 1 1\/2 cups grated Gruy\u00e8re or Beaufort cheese (about 4 ounces)<\/li>\n
- 4 large eggs, lightly beaten<\/li>\n
- 3 tablespoons coarsely chopped flat-leaf parsley or basil<\/li>\n<\/ul>\n
Melt 3 tablespoons of the butter in a medium saucepan over high heat. Add the flour and stir with a whisk until well combined and sizzling, then whisk in the cold milk and bring to a boil, stirring and mixing with the whisk so the mixture doesn\u2019t stick as it thickens. Boil for about 20 seconds, mixing continuously with the whisk. Add the salt, pepper, and nutmeg and remove the pan from the heat.<\/p>\n
Use the 1 remaining teaspoon butter to grease the bottom of a 3- to 4-cup oval gratin dish. Place the spinach in a bowl and microwave for 2 minutes, or until wilted.<\/p>\n
By now, the white sauce should have cooled a little. Add the spinach and cheese to it and mix with the whisk. Add the eggs and parsley and mix well. Pour the mixture into the prepared gratin dish. This step can be done a couple of hours ahead and the dish kept in the refrigerator until cooking time.<\/p>\n
When you are ready to cook the souffl\u00e9, preheat the oven to 400 degrees. Place the gratin dish on a cookie sheet lined with nonstick aluminum foil for easy cleanup and bake for approximately 40 minutes, until well puffed and brown. Serve immediately.<\/p>\n