Pr\u00e9parer une sauce b\u00e9chamel.<\/p>\n
Hacher finement le jambon (sans le gras). Le m\u00e9langer avec la moiti\u00e9 de la sauce b\u00e9chamel, ajouter 100\u00a0g de cr\u00e8me fraiche \u00e9paisse, 2 \u0153ufs entiers et 2 jaunes, sel et poivre.<\/p>\n
Beurrer un moule \u00e0 souffl\u00e9, le saupoudrer de chapelure. Verser le m\u00e9lange, faire cuire au bain-marie pendant 30 minutes.<\/p>\n
Pendant ce temps, faire cuire \u00e0 l\u2019eau bouillante sal\u00e9e 1,5 kg d\u2019\u00e9pinards (ou prendre des \u00e9pinards surgel\u00e9s), bien les \u00e9goutter pour \u00e9liminer le plus possible d\u2019eau de cuisson.<\/p>\n
Les faire sauter rapidement dans le beurre chaud, sans les hacher.<\/p>\n
En garnir le fond d\u2019un plat \u00e0 gratin, d\u00e9mouler et \u00e9taler le jambon dessus, .<\/p>\n
Napper le tout du reste de sauce b\u00e9chamel, ajouter \u00e9ventuellement le fromage r\u00e2p\u00e9.<\/p>\n
Saupoudrer de chapelure.<\/p>\n
On peut mettre quelques coquilles de beurre, ce n\u2019est pas obligatoire, et faire gratiner \u00e0 four vif, environ 20\u00a0mn.<\/p>\n
Servir au sortir du four.<\/p>\n
<\/p>\n
… et pour utiliser les blancs d\u2019oeufs\u00a0<\/strong><\/p>\n http:\/\/lacuisinedejosy.com\/index.php\/petits-financiers-aux-amandes-et-aux-pepites-de-chocolat-pour-utiliser-les-blancs-d-oeufs-photos\/<\/a><\/p>\n ou<\/p>\n http:\/\/lacuisinedejosy.com\/index.php\/petits-gateaux-aux-amandes-pour-utiliser-les-blancs-d-oeufs-photo\/<\/a><\/p>\n Mon amie Laurie m’a dit \u00ab\u00a0Voici une petite recette sympa et d\u00e9licieuse que la grand m\u00e8re d’un cousin m’a donn\u00e9e quand j’avais 12 ans.\u00a0A cette \u00e9poque je d\u00e9testait… Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":4090,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[128,232,65,574],"class_list":["post-4089","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-complets","tag-chapelure","tag-epinard","tag-jambon","tag-sauce-bechamel"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/4089","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=4089"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/4089\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media\/4090"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=4089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=4089"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=4089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/lacuisinedejosy.com\/wp-content\/uploads\/2012\/11\/IMG_1996-150x150.jpg\" "\\"IMG_1996\\"")
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