Creamed Spinach Gratineed with Cheese

PRELIMINARY COOKING:

One handful at a time, drop the spinach into the boiling water in order to maintain a boil.

Boil slowly for about 2 minutes until the spinach is cooked through but not mushy.

Take off the burner to the sink with the strainer lid locked, strain out 1/2 the water and run cold water directly through the strainer into the pot letting it overflow down the drain for several minutes until the pot is cool to the touch.

Once cool, leave the pot almost full of water and pull out the spinach by handfuls (leaving any sediment to sink to the bottom of the pot). Squeeze the handful to remove as much water as possible and then transfer to a cutting board.

Finely chop the spinach with a large chef's knife. You should end up with approximately 3/4 cup of prepared spinach.

BASIC COOKING:

Melt 1 tbs of the butter in the saucepan over moderately high heat until bubbling.

Stir in the spinach, constantly stirring for up to 2 minutes until all of the moisture is lost. Don't freak out - its supposed to start to stick to the bottom of the pan.

CREAMED SPINACH:

Preheat oven to 375 degrees.

Once you see it sticking, lower the heat to moderate, add the flour and keep stirring for an additional 2 minutes. Then remove from the heat.

Add two thirds of the cream by spoonfuls until fully incorporated.
Return to low heat and cook very slowly, stirring often for about 8 to 10 minutes.
Periodically add another spoonful of cream while it is cooking to maintain a creamy texture (not dry).

Remove from the heat, add the 1 tbs of butter and correct seasonings.

CHEESE GRATINEE':

Stir two thirds of the cheese into the creamed spinach and then divide the mixture evenly between the two ramekins.

Combine the rest of the cheese with the breadcrumbs and then place over top of each ramekin.

Drizzle the melted butter over the breadcrumb mixture.

Place the ramekins in the middle of the preheated oven and bake for about 20 minutes or until the breadcrumbs turn golden (not burnt).