Baked Spinach Mornay

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Whole milk

  3.25% milkfat, with added vitamin D

  3 cup or 732g

• Fontina cheese

  2 cup, shredded or 216g

• Onions

  Raw

  1 medium (2-1/2" dia) or 110g

• Garlic

  Raw

  1 cloves, minced or 3g

• Spinach

  Raw

  3 ½ package (10 oz) or 994g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Sourdough bread

  French or vienna

  8 slice, large (6" x 2-1/2" x 1-3/4") or 768g

Directions

1. Preheat the oven to 350 degrees F.
2. Put 2 tbsp of butter in saucepan set over medium heat. When it is melted and sizzling, add the flour and cook for 1 minute. Stir until thick paste forms
3. Reduce the heat to low and slowly pour the milk into the pan, whisking constantly, until all the milk is incorporated and the mixture is lump free. Add cheese and stir until it has melted into sauce. Set aside until needed.
4. Heat the remaining butter in a large frying pan and set over high heat, add the onion and garlic and cook for 2-3 minutes until softened.
5. Add spinach, cover lid and cook for 4-5 minutes, stirring often, until the spinach has wilted. Transfer the spinach into a large bowl. Pour in the cheese sauce and stir to combine. Pour and spread into a baking dish.
6. Sprinkle nutmeg over the top and bake in preheated oven for 30 minutes until top is golden and bubbling. Serve on slices of toasted and buttered sourdough bread

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