Breakfast Casserole with Spinach and Cheddar Cheese | Neilson Dairy

Ingredients

• 60 mL (1/4 cup) Neilson butter
• 60 mL (1/4 cup) all-purpose flour
• 1 L (4 cups) Neilson 2% microfiltered milk , heated
• Pinch of nutmeg
• 5 to 6 potatoes, peeled
• 400 g (12 oz) Saputo Triple Cheddar Shredded Cheese
• 1 L (4 cups) fresh spinach, washed
• ½ onion, thinly sliced
• 4 eggs, beaten
• Preheat oven to 180°C (350°F).
• To make the béchamel, melt butter in pot set over medium-low heat. Whisk in flour and continue whisking until mixture turns into a paste, about 5 minutes (do not let brown).
• Gradually add the Neilson microfiltered milk and continue whisking. Add the nutmeg, salt, and pepper. Continue cooking 10 minutes, stirring occasionally. Set aside.
• In a pot set over high heat, bring salted water to a boil. On a working surface, use a mandolin to slice potatoes 1/8-inch thick. Cook in boiling water for 2 minutes. Let cool and strain.
• Add eggs and repeat step 5 until all the ingredients have been used up, finishing with the Saputo Triple Cheddar Shredded Cheese. Bake in the centre of the oven for 35 minutes.