Gouda Creamed Spinach with Pancetta

Gouda Creamed Spinach with Pancetta

Red Apple Cheese in this recipe:

Red Apple Smoked Gouda Cheese

Time: 40 min cook / 30 min prep
Servings: 4

Ingredients for Béchamel Sauce:

  • ¼ cup butter
  • 2 cups milk
  • ¼ cup flour
  • Pinch of ground nutmeg
  • ¼ white onion
  • Pinch of white pepper
  • 8 oz Red Apple Smoked Gouda shredded
  • 2 bay leaves each

Ingredients for Spinach Mix:

  • 8 oz baby spinach
  • 1 oz garlic
  • 2 oz butter
  • ¼ white onion
  • Salt and pepper to taste
  • 4 oz pancetta
  • Parmesan cheese


  1. For the sauce, combine milk, onion piece, salt, pepper, and bay leaves in a saucepan. Heat on stovetop until it simmers. In a separate pan melt the butter. Once melted add the flour. Combine and cook to create a roux (thickening agent). Strain the milk to remove the solids, and return to saucepan. Combine the Roux into the milk with a whisk. Whisk thoroughly over mid/high heat until the sauce begins to thicken. Add the shredded Red Apple smoked Gouda Cheese to melt completely into the sauce.
  2. For the spinach, cook the diced pancetta in a frying pan until golden brown. Set aside. Chop the baby spinach, onion, and garlic. Add butter to a saute pan and add onion and garlic when melted. Sautee onion and garlic until translucent. Add chopped spinach. Cook for 5 minutes to wilt and to evaporate excess water. Add the pancetta. Remove from pan and press out any excess liquid remaining in the spinach. Combine the spinach with the béchamel sauce. Mix thoroughly. Empty mixture into oven resistant dish/container. Sprinkle top with grated parmesan cheese and place under oven broiler until the surface of the cheese is golden brown.
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