Prawns and Spinach Gratin

The smell of melted cheese is oh so comforting and definitely one to get my hunger pains going. When i’ve been out i’ve tried Prawns Gratin many ways, though usually I enjoy going for Prawns Pil Pil when it’s on the menu.

However, as a fan of bechamel, I gave this recipe a try and was very happy with the results. Make sure your prawns are deveined though by slicing down the back and removing the black string, I find this improves prawn dishes considerably and avoids giving you that slight unappealing crunch.


  • 6 – 8 Prawns
  • 500ML Milk
  • 300G Cheese
  • 2TBSP Flour
  • 200G Spinach


1, Prepare the bechamel sauce by melting butter in a pan, and frying the flour in the butter, stirring constantly. Now slowly pour in the milk, we used 300ML to begin with, stirring constantly until the flour smoothes and dissolves and you see the mixture thickening.

2, Add in the cheese to the mixture, leaving behind a handful to melt over later on.  Stir into the bechamel sauce until melted. If you find this is too thick, add some more milk as you go until creamy.

3, Leave this to one side temporarily and prepare the spinach and prawns. in a pot place he spinach with a pinch of salt and oil and fry until it reduces and water evaporates. Peel the prawns and remove the vein from the top. Lightly fry these with the spinach until they begin to pink, and pour in the bechamel sauce.

4, Pour this into a large ramekin or terracota bowl and, cover with cheese and place in the oven for 10 minutes until golden on top.