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Il spinach gratin It is a creamy and gratinated side dish, typical of home cooking. The preparation enhances the spinach delicacy and the richness of the béchamel sauce.

First wash thoroughly fresh spinach under running water. Then drain them carefully.

Then cook the spinach in a pan or in a little water. This step allows you to obtain a soft and uniform consistency.

Once cooked, squeeze them well to remove excess water. This will make the gratin more compact.

Next, roughly chop the spinach. This makes it easier to uniform distribution in the pan.

Meanwhile, prepare a baking dish greased with some of the butterThis prevents the mixture from sticking.

Transfer the spinach to the baking dish. Add the bechamel and mix carefully.

The béchamel sauce creates a creamy and enveloping consistency. It also binds the ingredients together perfectly.

Next add the grated Parmesan cheeseMix and distribute evenly.

Then adjust with salt e freshly ground black pepperThis step completes the flavor.

Spread a few flakes of butter on the surface. This helps a golden and fragrant gratin.

Bake in 180 ° C for about twenty-five minutes. A golden crust forms during cooking.

The surface becomes crunchy and inviting. Furthermore, the inside remains soft and creamy.

Once ready, let it rest for a few minutes. This step makes serving easier.

Visually, the dish presents a golden surface with green hues. Furthermore, the texture appears firm.

On the palate, it's creamy and delicate. The parmesan cheese also enhances the spinach's flavor.

Il contrast between crunchy crust and soft interior It defines the preparation's identity. Consequently, each bite is balanced.

This side dish is ideal to accompany meat or fish main courses. Finally, the combination of spinach and bechamel saucecreates a rich and harmonious result.