Spinach with bechamel sauce

Drain the spinach until no water comes out and leave it for later.

Bechamel: Pour the milk into a saucepan and heat until it comes to a boil. Once the milk is boiling, remove from the heat and set aside. Melt the butter (40g) or heat the oil.

Then add the flour (or cornstarch) and toast well for two minutes, stirring to prevent the bechamel sauce from tasting like raw flour. Stir until the time has elapsed. We will see how the color of the flour will change and will take a golden color.

When it becomes a smooth paste without lumps, remove the pan from the heat and add the ladle of boiling milk on top of the pan. Stir vigorously until all the ingredients are mixed. Return to the heat and cook over medium heat for 5 minutes. With a wooden spatula or rods, we mix well until the sauce takes consistency and body. Once the time has elapsed, turn off the heat and add pepper, salt and nutmeg.

Pour some bechamel sauce in a baking dish and put a layer of spinach. We make layers until we finish with the bechamel layer. Add grated cheese to taste and bake in the oven until gratin !