Creamy Baked Spinach ｜芝士忌廉焗菠菜
用冷凍菠菜＋白汁先煮，再拌芝士去焗，效果完全唔會出水，超級幼滑、超級 creamy！金黃色的芝士面層，每一匙都係幸福味道。Golden top, silky creamy centre, and zero wateriness.Simple, comforting and absolutely delicious.
Ingredients
- 1 tablespoon butter 牛油
- 2-3 tablespoon flour 麵粉
- 1 cup milk 牛奶
- ½ cup cream 忌廉
- a pinch nutmeg 肉豆蔻粉
- to taste Black pepper 黑胡椒
Instructions
- Melt butter in a pan over medium heat. Add flour and stir for 1 minute to form a smooth paste. 中火融化牛油，加入麵粉拌勻約 1 分鐘，成為糊狀。
- Slowly whisk in milk and cream until the sauce becomes thick and smooth. 分次加入牛奶及忌廉，打至濃稠順滑。
- Add the frozen spinach directly into the hot sauce. 冷凍菠菜直接加入白汁中，
- Cook for 10-15 minutes until softened and combined. 煮 10-15分鐘至完全變軟並吸收醬汁。
- Add nutmeg and black pepper. 加入肉豆蔻粉及黑胡椒調味。
- Stir in a handful of shredded cheese until melted and creamy. 加入一大把芝士碎，攪拌至完全融化。
- Transfer to a baking dish, top with more cheese 倒入焗盤，鋪上額外芝士
- using Airfryer, bake at 180°C for 5-8 minutes until golden. 以氣炸鍋 180°C 焗 5-8 分鐘 至金黃。
Video
Notes
Yves Tips～
1. 冷凍菠菜毋須解凍，直接加入白汁最穩陣。Frozen spinach can be added straight into the hot white sauce — no thawing needed.
白汁會自然吸收多餘水份，菠菜顏色更鮮綠，也更省時。
2. 白汁做得越濃，焗出來越 creamy。
Make the béchamel slightly thicker than usual for the best creamy texture.
這個焗菜靠白汁支撐，白汁太稀會變 watery，稍為煮濃一點最完美。
3. Nutmeg 是靈魂香料。
A pinch of nutmeg makes spinach dishes taste instantly “Western restaurant style.”
肉豆蔻令菠菜焗菜更香、更高級，一點點就足夠。
4. 芝士不要一次過加太多，分兩次味道更平衡。
Add cheese twice — inside the sauce and again on top.
分兩次加入芝士能做到內裡 creamy、表面金黃的雙重效果。
5. 想更濃郁可加入香草芝士。
For extra flavour, add a spoon of garlic & herb cheese (like Boursin).
一匙蒜蓉香草芝士會令整個焗菜更香滑，味道更層次。
6. 最後焗至金黃芝士面，時間視乎用焗爐 / 氣炸鍋。
Bake just until golden — no need to overbake.
因為白汁＋菠菜已經熟透，焗太久只會令表層變乾。