Are you sure you want to delete this recipe?
This recipe was uploaded by Maria Sorokina
While the veggies are cooking, make the bechamel sauce. In a small pan melt the butter on medium low heat. Add the flour and cook for 2-3 minutes stirring till it gets ivory color.
Take the pan off the heat and let cool for some half a minute (to prevent the lumps). Pour in the milk and whisk till the flour dissolves into it. Return the pan to low heat and cook whisking constantly for some 5 minutes till the sauce thickens. Add the nutmeg and salt to taste.
Take the baking out of the oven. Reduce the heat to 180C. Cover the vegetables with spinach leaves and Brie cheese chopped into 2 cm pieces.
Pour over the bechamel, trying to evenly spread it. Bake for another 15-20 min and take out. Let it stand for 5 minutes and done.
The gratin is best if you eat right from the baking dish. That's why in France, you'll see them cooked right in individual (most of the time clay) baking dishes. Still sizzling and incredibly hot - delicious. So if you have individual baking dishes, you might find them useful here.