A delicious and creamy spinach gratin, perfect as a side dish or a light meal.
Preheat your oven to 200°C (400°F).
Preheating ensures even cooking and a perfect golden top.
In a large skillet, melt half the butter over medium heat. Add the spinach and sauté until wilted. Remove from heat and set aside.
Cook the spinach just until wilted to retain its vibrant color.
In a saucepan, melt the remaining butter. Stir in the flour and cook for 1 minute to form a roux.
Cooking the roux removes the raw flour taste.
Gradually whisk in the milk, stirring constantly until the mixture thickens. Add the minced garlic and cook for another minute.
Whisking continuously prevents lumps in the sauce.
Combine the sautéed spinach with the sauce. Season with salt and pepper to taste.
Taste and adjust seasoning before baking.
Transfer the mixture to an ovenproof casserole dish. Sprinkle the grated parmesan cheese evenly on top.
Spread the cheese evenly for a uniform golden crust.
Bake in the preheated oven for 10 minutes, then switch to broil for 2-3 minutes until the top is golden and bubbly.
Keep an eye on the broiler to avoid burning the cheese.
Serve hot as a side dish or a light meal. Enjoy!
Garnish with a sprinkle of fresh parsley for a pop of color.
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