A new twist to the traditional Spinach Au Gratin, it’s worth every bit of effort you’ll put into making it!
Three colorful contrasting layers come together in complete harmony to make one delicious Baked Spinach Casserole!
For the green spinach layer…
Take 2 bunches of fresh baby spinach. Wash, drain away all excess water.
Steam spinach in microwave for 1 1/2 minute.
Grind spinach into a smooth paste with a couple of green chillies.
Heat some butter, add 2 cloves of finely chopped garlic and 1 small onion finely chopped. Cook till onions turn translucent.
Add the spinach paste to the onions.
Season with salt n pepper and 1/4 tsp nutmeg.
Also add a pinch of soda to the spinach. It helps preserve the bright fresh color of spinach…and just a pinch does not leave any unpleasant aftertaste.
Cook for 3-4 minutes till thick.
For the red layer…
Next finely chop 2 small onions and 3 small tomatoes and 2 cloves of garlic.
Heat some oil and cook the garlic and onions till translucent. Add tomatoes and cook till melted. Add salt, pepper and 1/2 tsp sugar.
For the white sauce layer…
Heat 1 tbsp butter on gentle heat. Be careful to not burn.
Add 1 tbsp maida
and cook till bubbly…about a minute or less…stirring continuosly.
Quickly add 1 cup milk and cook stirring often till thick. The white sauce should coat back of smooth when done.
Add 1/2 cup boiled corn to the sauce.
Assembling the Casserole…
Take a slightly deep glass casserole that allows for multiple layers. Line bottom with the red layer.
Spread the green spinach layer on top.
Lastly spread the white sauce corn layer.
Sprinkle lightly with grated cheddar cheese (you can use Amul if you like)
Bake in a 350F oven for 30 minutes…till bubbly!
Serve hot with warm dinner rolls/buns!
PS: if you like you can garnish the top with a row of thinly sliced tomatoes before baking.