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Broccoli and Spinach Gratin
A comforting and flavorful gratin combining broccoli and spinach baked with a creamy Gruyère and Parmesan sauce.
Ingredients
- 400 g Broccoli
- 300 g Spinach
- 100 g Gruyère
- 50 g Parmesan
- 30 g Flour
- 40 g Butter
- 300 ml Water
- 1 pinch Salt
- 1 pinch Pepper
Instructions
Step 1
Preheat the oven to 180°C.
Step 2
Cut the broccoli into small florets and cook for 8 minutes in salted boiling water.
Step 3
Cook the spinach for 3 minutes in a skillet with a little butter, then drain well.
Step 4
Prepare a béchamel sauce: melt the butter, add the flour, stir, then gradually pour in the water while whisking.
Step 5
Let the béchamel thicken for 2 minutes, then add the grated Gruyère.
Step 6
Mix the drained broccoli and spinach with the béchamel sauce.
Step 7
Pour into a baking dish and sprinkle with Parmesan.
Step 8
Bake for 15 minutes until the top is golden.