Florentine Bread Gratin

Sauté the spinach leaves. Chop the onions and sauté them in the warm butter. Add the thawed spinach and steam until all the liquid has evaporated. Season with salt, pepper and nutmeg. Spread evenly on the bottom of a well-buttered baking dish. Cut the bread slices into triangles and toast them leisurely in a little butter in a frying pan until golden brown. Place in a roof tile fashion on top of the spinach. Place a small piece of ham between each slice of bread. Heat the butter in a small pan and sauté the flour in it, stirring. Add the milk, bring to the boil and simmer gently for about 10 minutes. After 5 minutes of cooking, add the cream. As a last step, remove the frying pan from the stove and fold in two thirds of the grated Gruyère. Season to taste with salt and freshly ground pepper. Spread the sauce evenly over the bread slices and spinach and sprinkle everything together with the remaining cheese. Meanwhile, bake in the oven heated to 200 °C on the middle shelf for 20-25 minutes until golden brown.

Our tip: Use the young, tender spinach from the farmers’ market!

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