Spinach a la Béchamel

Spinach a la Béchamel

slightly modified from The New Fannie Farmer Boston Cooking-School Cook Book (1951)


  • 3 Tablespoons butter
  • 1 clove garlic, minced
  • 2 cups chopped, cooked spinach
  • 1 tablespoon flour
  • pinch nutmeg
  • 1/2 cup cream
  • salt and pepper to taste
  • 2 tablespoons sliced almonds (preferably sautéed in butter first)


Melt the butter in a skillet and sauté the garlic until it is fragrant.  Add the spinach and cook for 3 minutes, stirring occasionally.  Season with nutmeg, salt and pepper to taste.  Sprinkle with the flour and then stir in cream.  Pour into buttered baking dish and top with almonds.  Bake at 350F for 15 to 20 minutes, or until hot and bubbling.