Spinach and Gruyere Cakes

  • Difficulty: Difficult
  • one hour and 35 minutes
  • 4 servings
Spinach and Gruyere Cakes

This one is not exactly easy, but believe us, it’s worth all the effort. You need to cook the spinach in milk and then mix it with a creamy mixture of butter and flour. Add yolks and make this really cheesy with Gruyere and parmesan. You can also, increase the creaminess factor with sour cream. Let’s get on with it!

Ingredients Needed for Spinach and Gruyere Cakes

¾ cup milk
5 ounces of frozen spinach, thawed
1 ounce butter
¼ cup flour
½ cup gruyère, grated
1 teaspoon nutmeg
salt
pepper
2 yolks, whisked
3 whipped egg whites
1 tablespoon melted butter
⅔ cup parmesan, grated
4 tablespoons of sour cream

How to Cook Spinach and Gruyere Cakes

  1. Add the milk and spinach to a cooking pot over low heat. Cook and stir until it bubbles. Continuously stir while boiling for 5 minutes. Remove from heat.
  2. Melt the butter in a skillet over low heat. Add the flour. Cook and continuously stir until you have a crumbly and even mixture.
  3. Add the milk and spinach mixture. Cook and continuously whisk until reduced.
  4. Transfer to a bowl. Add the Gruyere cheese and nutmeg. Season with salt and pepper and mix until even.
  5. Add the whisked yolks and mix them in. Add the whisked egg whites and mix more until even.
  6. Transfer the mixture to ramekins (we needed 4 of them). Place them into a roomy baking dish and fill it halfway with water. Bake for 30 minutes at 350⁰F/175⁰C.
  7. Coat a baking dish with melted butter. Sprinkle it with some of the grated parmesan (keep 4 tablespoon for later).
  8. Carefully remove the cooked spinach and milk mixture from the ramekins and place them into the baking dish. Cover with aluminum foil and refrigerate overnight.
  9. Discard the aluminum foil and top each cooked spinach cylinder with 1 tablespoon of sour cream and the remaining parmesan. Season with salt and pepper and bake for 30 minutes at 340⁰F/170⁰C.
  10. Optionally, serve with more sour cream on top.

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