Prep 30 mins
Cook 1 hr
A tian (TEE-yan) is a Provençal earthenware dish used for gratins, also called tians.
- 5 tablespoons unsalted butter
- 2 large onions, coarsely chopped
- 1 lb spinach, stemmed and coarsely chopped
- watercress, large stems discarded and the rest coarsely chopped
- 1 cup salad burnet
- 1 tablespoon minced garlic
- salt & freshly ground black pepper
- 1 1⁄2 tablespoons all-purpose flour
- 1 cup hot milk
- 1 pinch freshly grated nutmeg
- 1⁄2 cup coarse fresh breadcrumb
- 2 teaspoons extra virgin olive oil
- In a very large skillet, melt 2 1/2 tablespoons of the butter- Add the onions, cook and cover over moderate heat until softened, about 10 minutes.
- Add the spinach, watercress, burnet and garlic.
- Season with salt and pepper and cook over low heat, stirring occasionally, until the greens are very tender, about 10 minutes- Pour off any liquid from the greens and reserve.
- Meanwhile, in a small saucepan, melt the remaining 2 1/2 tablespoons of butter- Stir in the flour and cook over moderate heat for 1 minute.
- Gradually whisk in the milk, nutmeg and any reserved liquid from the greens- Bring to a boil, whisking until the sauce is creamy.
- Reduce the heat and simmer, whisking, until thickened, about 3 minutes.
- Stir the sauce into the greens and season with salt and pepper.
- Transfer the mixture into a 10-inch round earthenware baking dish.
- Sprinkle with the bread crumbs and drizzle with olive oil.
- Bake at 375 degrees in the upper third of the oven until bubbling and the crumbs are golden brown, about 25 minutes- Let the tian cool for 15 minutes before serving.
This was excellent. I made it for Thanksgiving dinner using greens from our garden, so it was a mix of different winter greens. I also added just a bit of shredded Gruyere to the cream sauce. Delicious!