{"id":10600,"date":"2018-02-03T10:19:03","date_gmt":"2018-02-03T09:19:03","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=10600"},"modified":"2018-02-03T10:19:03","modified_gmt":"2018-02-03T09:19:03","slug":"gratin-d-epinard","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/gratin-d-epinard\/","title":{"rendered":"Recette de gratin d\u2019\u00e9pinard \u00e0 la b\u00e9chamel"},"content":{"rendered":"\n<p>Aujourd\u2019hui, je vous pr\u00e9sente la recette qui m\u2019a fait adorer les <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/tag\/epinards\" target=\"_blank\" rel=\"noopener\">\u00e9pinards<\/a>. Oui, quand j\u2019ai d\u00e9but\u00e9 en cuisine j\u2019avais l\u2019habitude de faire ce <strong>gratin d\u2019\u00e9pinard \u00e0 la b\u00e9chamel<\/strong> assez souvent. J\u2019adore la b\u00e9chamel et je trouve que le m\u00e9lange avec les \u00e9pinards est un v\u00e9ritable r\u00e9gal. De plus, j\u2019agr\u00e9mente le tout avec une bonne dose de fromage r\u00e2p\u00e9.<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment faire un gratin d\u2019\u00e9pinard \u00e0 la b\u00e9chamel\u00a0?<\/h2>\n<p>En r\u00e9sum\u00e9, pour pr\u00e9parer ce <strong>gratin d\u2019\u00e9pinard \u00e0 la b\u00e9chamel<\/strong>, on divise la recette en trois \u00e9tapes. D\u2019abord, on fait sauter les \u00e9pinards, puis on fait la b\u00e9chamel et enfin, on met le tout dans un plat \u00e0 gratin et op\u2026 au four. Vous voyez comment c\u2019est facile?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10609\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-ingredients.jpg\" alt=\"Gratin d\u2019\u00e9pinard (ingr\u00e9dients)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-ingredients.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-ingredients-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-ingredients-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Deux petites astuces pour bien r\u00e9ussir ce plat. La premi\u00e8re est d\u2019utiliser des <strong>\u00e9pinards frais<\/strong>. Ils ont un meilleur go\u00fbt \u00e0 mon avis. La deuxi\u00e8me est une cuisson de ceux-ci <strong>\u00e0 la po\u00eale<\/strong>, juste avec un filet d\u2019huile. Cela fait des \u00e9pinards cuits plus secs et \u00e9galement, de mon point de vue, ils conservent mieux leur \u00ab\u00a0saveur d\u2019\u00e9pinards.\u00a0\u00bb<\/p>\n<p>Voici la recette\u00a0:<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Gratin d\u2019\u00e9pinard \u00e0 la b\u00e9chamel\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/gratin-d-epinard\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de gratin d\u2019\u00e9pinard \u00e0 la b\u00e9chamel<\/h2>\n<span id=\"post-ratings-10600\" class=\"post-ratings\" data-nonce=\"2c37bfa1b4\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_10600_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(10600, 1, '1 Star');\" onmouseout=\"ratings_off(3.5, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10600_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(10600, 2, '2 Stars');\" onmouseout=\"ratings_off(3.5, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10600_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(10600, 3, '3 Stars');\" onmouseout=\"ratings_off(3.5, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10600_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(10600, 4, '4 Stars');\" onmouseout=\"ratings_off(3.5, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10600_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(10600, 5, '5 Stars');\" onmouseout=\"ratings_off(3.5, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,48 \/ 5. Votes: 40<\/div><\/span><span id=\"post-ratings-10600-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT1H>1 h<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2018-02-03\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire un gratin d\u2019\u00e9pinard \u00e0 la b\u00e9chamel. Recette facile. Apprenez \u00e0 r\u00e9aliser cet excellent gratin. C\u2019est d\u00e9licieux\u00a0!\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">500\u00a0g d\u2019\u00e9pinards frais (* 1)<\/li>\n<li itemprop=\"recipeIngredient\">2 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive extra-vierge<\/li>\n<\/ul><b>Pour la sauce b\u00e9chamel\u00a0:<\/b><ul>\n<li itemprop=\"recipeIngredient\">500\u00a0ml de lait entier<\/li>\n<li itemprop=\"recipeIngredient\">30\u00a0g de beurre (* 2)<\/li>\n<li itemprop=\"recipeIngredient\">30\u00a0g de farine ou de la f\u00e9cule de ma\u00efs (* 3)<\/li>\n<li itemprop=\"recipeIngredient\">De la noix de muscade r\u00e2p\u00e9e<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre noir moulu<\/li>\n<\/ul><b>Pour le gratin\u00a0:<\/b><ul>\n<li itemprop=\"recipeIngredient\">De l\u2019emmental ou du comt\u00e9 r\u00e2p\u00e9 (* 4)<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Bien laver les \u00e9pinards.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une grande po\u00eale ou sauteuse, faire chauffer l\u2019huile d\u2019olive \u00e0 feu moyen vif et, quand elle est chaude, ajouter les \u00e9pinards. Faire sauter quelques minutes, en remuant de temps en temps, jusqu\u2019\u00e0 ce qu\u2019ils aient consid\u00e9rablement r\u00e9duit de volume et que l\u2019eau soit \u00e9vapor\u00e9e. Si la po\u00eale n\u2019est pas assez haute, il est pr\u00e9f\u00e9rable d\u2019effectuer cette \u00e9tape en deux fois.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-10608\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-cuisson-des-epinards.jpg\" alt=\"Gratin d\u2019\u00e9pinard (cuisson des \u00e9pinards)\" width=\"300\" height=\"199\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-cuisson-des-epinards.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-cuisson-des-epinards-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-cuisson-des-epinards-300x200.jpg 300w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Saler, poivrer et mettre de cot\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">Pr\u00e9parer la b\u00e9chamel\u00a0:\n<ol>\n<li itemprop=\"recipeInstructions\">Faire chauffer le lait.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une po\u00eale ou casserole, faire fondre le beurre \u00e0 feu moyen.<\/li>\n<li itemprop=\"recipeInstructions\">Saupoudrer la farine et bien m\u00e9langer. Faire cuire 2 \u00e0 3 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter le lait en trois fois. Bien m\u00e9langer jusqu\u2019\u00e0 obtenir une consistance lisse et sans grumeaux avant d\u2019y ajouter plus de lait.<\/li>\n<li itemprop=\"recipeInstructions\">Poursuivre la cuisson \u00e0 feu moyen \u00e9lev\u00e9 en remuant fr\u00e9quemment jusqu\u2019\u00e0 \u00e9paississement. On dit que la b\u00e9chamel est pr\u00eate quand elle fait de bulles comme un volcan.<\/li>\n<li itemprop=\"recipeInstructions\">Assaisonner avec un peu de sel, de poivre et de la noix muscade r\u00e2p\u00e9e.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10612\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-faire-la-bechamel.jpg\" alt=\"Gratin d\u2019\u00e9pinard (faire la b\u00e9chamel)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-faire-la-bechamel.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-faire-la-bechamel-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-faire-la-bechamel-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\">Pr\u00e9chauffer le four \u00e0 180\u00a0\u00b0C.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter les \u00e9pinards \u00e0 la b\u00e9chamel et bien m\u00e9langer.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10605\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-melanger.jpg\" alt=\"Gratin d\u2019\u00e9pinard (m\u00e9langer)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-melanger.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-melanger-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-melanger-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Transf\u00e9rer dans un plat allant au four.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10604\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-plat-a-gratin.jpg\" alt=\"Gratin d\u2019\u00e9pinard (plat \u00e0 gratin)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-plat-a-gratin.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-plat-a-gratin-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-plat-a-gratin-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Saupoudrer de fromage r\u00e2p\u00e9.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10610\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-fromage-rape.jpg\" alt=\"Gratin d\u2019\u00e9pinard (fromage r\u00e2p\u00e9)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-fromage-rape.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-fromage-rape-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-fromage-rape-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Faire cuire au four \u00e0 mi-hauteur environ 20 minutes. Si n\u00e9cessaire, \u00e0 la fin mettre le four en position grill et faire gratiner la surface 2 \u00e0 3 minutes, jusqu\u2019\u00e0 ce qu\u2019elle soit dor\u00e9e selon votre go\u00fbt.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10611\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-four.jpg\" alt=\"Gratin d\u2019\u00e9pinard (four)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-four.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-four-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-four-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Retirer du four et laisser reposer une bonne dizaine de minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0, c\u2019est pr\u00eat\u00a0! Bonne d\u00e9gustation\u00a0!<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10607\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-macro.jpg\" alt=\"Gratin d\u2019\u00e9pinard \u00e0 la b\u00e9chamel\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-macro.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-macro-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-macro-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Vous pouvez d\u00e9guster ce <strong>gratin d\u2019\u00e9pinard \u00e0 la b\u00e9chamel<\/strong> comme une entr\u00e9e chaude, en accompagnement ou m\u00eame comme plat principal.<\/li>\n<li>(* 1) On peut utiliser des <strong>\u00e9pinards surgel\u00e9s<\/strong>. Suivez les indications de pr\u00e9paration du fabricant.<\/li>\n<li>(* 2) Le <strong>beurre<\/strong> peut \u00e9galement \u00eatre remplac\u00e9 par le m\u00eame poids d\u2019<strong>huile d\u2019olive extra-vierge<\/strong> ou faire moiti\u00e9-moiti\u00e9.<\/li>\n<li>(* 3) Remplacer la farine par de la <strong>f\u00e9cule de ma\u00efs<\/strong> pour une version sans gluten de ce <strong>gratin d\u2019\u00e9pinard<\/strong>. Dans ce cas, d\u2019abord dissoudre la f\u00e9cule de ma\u00efs dans un peu du lait. Ensuite, faire fondre le beurre dans la po\u00eale et ajouter le reste du lait. Quand il est chaud, ajoutez le lait avec la f\u00e9cule et faire chauffer en remuant jusqu\u2019\u00e0 \u00e9paississement.<\/li>\n<li>(* 4) Vous pouvez \u00e9galement <strong>utiliser d\u2019autres types de fromage<\/strong> de votre choix. Du parmesan ou grana padano r\u00e2p\u00e9, du gouda, du cheddar&#8230;<\/li>\n<li>Pour les amateurs de fromage, on peut ajouter 100\u00a0g de <strong>fromage r\u00e2p\u00e9<\/strong> \u00e0 la b\u00e9chamel.<\/li>\n<li>Si vous voulez plus de d\u00e9tails sur \u00ab\u00a0<a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2008\/11\/bechamel.html\" target=\"_blank\" rel=\"noopener\"><strong>comment faire la b\u00e9chamel<\/strong><\/a>\u00a0\u00bb, suivez le lien.<\/li>\n<li>Utilisez un <strong>plat \u00e0 gratin<\/strong> suffisamment grand de sorte qu\u2019il reste au moins 1,5\u00a0cm de hauteur. Si on le remplit presque \u00e0 ras, <strong>on risque qu\u2019il d\u00e9borde<\/strong>.<\/li>\n<li>Sur le blog, vous trouverez plus de <strong>recettes de gratins de l\u00e9gumes<\/strong>, comme le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/05\/gratin-de-chou-fleur.html\" target=\"_blank\" rel=\"noopener\"><strong>gratin de chou fleur<\/strong><\/a>, le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2017\/11\/gratin-de-poireaux.html\" target=\"_blank\" rel=\"noopener\"><strong>gratin de poireau<\/strong><\/a> ou le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2016\/03\/gratin-de-blettes.html\" target=\"_blank\" rel=\"noopener\"><strong>gratin de blettes et pommes de terre<\/strong><\/a>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10603\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-repos.jpg\" alt=\"Gratin d\u2019\u00e9pinard (repos)\" width=\"640\" height=\"425\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-repos.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-repos-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/02\/gratin-epinard-repos-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<h3>Maintenant, vous savez comment faire un gratin d\u2019\u00e9pinard \u00e0 la b\u00e9chamel<\/h3>\n<p>Avez-vous avez aim\u00e9 la recette\u00a0? <\/p>\n<p>J\u2019esp\u00e8re vous avoir donn\u00e9 envie de l\u2019essayer. N\u2019h\u00e9sitez pas \u00e0 me laisser un commentaire pour me faire connaitre ce que vous en pensez ou si vous avez des questions au propos de la pr\u00e9paration. Je serai heureux de vous aider.<\/p>\n<p>Enfin, comme toujours, si vous aimez bien ce plat, je vous invite \u00e0 cliquer sur le bouton \u00ab\u00a0J\u2019aime\u00a0\u00bb et partager ce <strong>gratin d\u2019\u00e9pinard<\/strong> sur vos r\u00e9seaux sociaux.<\/p>\n\n<p>\u00c0 bient\u00f4t\u00a0!<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire un gratin d\u2019\u00e9pinard \u00e0 la b\u00e9chamel. Recette facile. Apprenez \u00e0 r\u00e9aliser cet excellent gratin. C\u2019est d\u00e9licieux\u00a0!<\/p>\n","protected":false},"author":1,"featured_media":10606,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_metadesc":"","footnotes":""},"categories":[845,20],"tags":[906,368,187,24],"class_list":["post-10600","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumes","category-recette","tag-epinards","tag-gratin","tag-bechamel","tag-four"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de gratin d\u2019\u00e9pinard \u00e0 la b\u00e9chamel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jesuisuncuisinier.fr\/fr\/gratin-d-epinard\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de gratin d\u2019\u00e9pinard \u00e0 la b\u00e9chamel\" \/>\n<meta property=\"og:description\" content=\"Comment faire un gratin d\u2019\u00e9pinard \u00e0 la b\u00e9chamel. 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