Ingredients
Directions 8 steps | 30 Minutes
Preheat the oven to 350°F. In a saucepan over medium-low heat, sauté the bacon until crispy. Remove bacon from the pan and set aside.
Add the diced onions to the pan and cook until caramelized.
Add the mushrooms and sauté until cooked.
Stir in spinach and cook until just wilted. Remove mixture from the pan and set aside with the bacon.
Make the béchamel. In a pot, bring the heavy cream, nutmeg, sugar (if using), salt and chicken base to a simmer. Once the mixture reaches a simmer, add the cornstarch slurry to thicken the sauce until it coats the back of the spoon.
Fold in the bacon, onions, mushrooms and spinach into the béchamel sauce.
Transfer mixture into a baking dish and bake in the oven for 15 minutes at 350°F.
Serve immediately. Enjoy!
Notes:
- For the cornstarch slurry:
- A cornstarch slurry is a mixture of equal parts cornstarch and cold water used to thicken liquids.
- Mix 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth.
- Whisk in a tablespoon of slurry to the simmering sauce. Bring it to a boil and simmer for a minute to thicken.
- If a thicker sauce is desired, add another tablespoon of the slurry and repeat it again.
- A cornstarch slurry is a mixture of equal parts cornstarch and cold water used to thicken liquids.
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