1stickbutter, divided, plus more for the baking dish
5tbsp flour
Kosher salt & freshly ground pepper
8ozgrated Swiss or Muenster cheese, divided
32oz frozen spinach
1small onion, minced, divided
1cupcottage cheese
1egg
1cupfresh mushrooms, chopped
Prepare the sauce:
1
Bring milk to a boil in a small sauce pan, and set aside.
2
Melt 4 tablespoons butter in a large saucepot over medium heat. Add flour and stir to combine, cooking for 2 minutes.
3
Remove from heat and slowly add milk, stirring constantly. Return to heat and bring to a boil once more. Reduce heat to low and season with 1/2 teaspoon salt & pepper. Cook until sauce is thick enough to coat the back of a spoon.
4
Remove from heat and stir in 6 ounces of the grated cheese, approximately 1cup. Cover the surface of the sauce with plastic wrap to avoid a skin on the sauce and set aside.
Prepare the spinach and mushroom fillings:
5
Defrost spinach and place in a strainer or colander . Press and drain as much liquid as possible.
6
Heat 2 tablespoon butter in a large skillet. Add half the minced onion. Cook 2 minutes or until translucent. Add spinach, season lightly with salt and pepper, and sauté until most of the moisture has evaporated.
7
Add 1 cup of the cheese sauce to the spinach mixture and stir to combine. Remove from heat and set aside.
8
Combine cottage cheese and egg and remaining salt. Heat 2 tablespoons butter in a skillet, add remaining onions and sauté 2 minutes, or until translucent. Add mushrooms and continue to sauté until soft and excess moisture has cooked away. Remove from heat; add cottage cheese mixture and 1 cup cheese sauce. Combine well.
9
Butter a 9” round baking dish. Place 1 crepe in the dish. Spread with 2 tablespoons spinach mixture. Top with a crepe. Spread with 2 tablespoons of mushroom mixture. Top with another crepe. Continue alternating crepes with layers of spinach and mushroom fillings, ending with a crepe. (Up until this point, the gateau may be prepared in advance and frozen.)
10
Heat oven to 350 degrees F.
11
Spread top of gateau with remaining cheese sauce and sprinkle with remaining grated Swiss cheese. Bake 30 Minutes to 40 Minutes or until cheese is lightly browned. Serve hot, sliced in wedges.
Ingredients
12crepes, prepared without sugar
For the cheese sauce and fillings:
2 ¾cupsmilk
1stickbutter, divided, plus more for the baking dish
5tbsp flour
Kosher salt & freshly ground pepper
8ozgrated Swiss or Muenster cheese, divided
32oz frozen spinach
1small onion, minced, divided
1cupcottage cheese
1egg
1cupfresh mushrooms, chopped
Directions
Prepare the sauce:
1
Bring milk to a boil in a small sauce pan, and set aside.
2
Melt 4 tablespoons butter in a large saucepot over medium heat. Add flour and stir to combine, cooking for 2 minutes.
3
Remove from heat and slowly add milk, stirring constantly. Return to heat and bring to a boil once more. Reduce heat to low and season with 1/2 teaspoon salt & pepper. Cook until sauce is thick enough to coat the back of a spoon.
4
Remove from heat and stir in 6 ounces of the grated cheese, approximately 1cup. Cover the surface of the sauce with plastic wrap to avoid a skin on the sauce and set aside.
Prepare the spinach and mushroom fillings:
5
Defrost spinach and place in a strainer or colander . Press and drain as much liquid as possible.
6
Heat 2 tablespoon butter in a large skillet. Add half the minced onion. Cook 2 minutes or until translucent. Add spinach, season lightly with salt and pepper, and sauté until most of the moisture has evaporated.
7
Add 1 cup of the cheese sauce to the spinach mixture and stir to combine. Remove from heat and set aside.
8
Combine cottage cheese and egg and remaining salt. Heat 2 tablespoons butter in a skillet, add remaining onions and sauté 2 minutes, or until translucent. Add mushrooms and continue to sauté until soft and excess moisture has cooked away. Remove from heat; add cottage cheese mixture and 1 cup cheese sauce. Combine well.
9
Butter a 9” round baking dish. Place 1 crepe in the dish. Spread with 2 tablespoons spinach mixture. Top with a crepe. Spread with 2 tablespoons of mushroom mixture. Top with another crepe. Continue alternating crepes with layers of spinach and mushroom fillings, ending with a crepe. (Up until this point, the gateau may be prepared in advance and frozen.)
10
Heat oven to 350 degrees F.
11
Spread top of gateau with remaining cheese sauce and sprinkle with remaining grated Swiss cheese. Bake 30 Minutes to 40 Minutes or until cheese is lightly browned. Serve hot, sliced in wedges.
