Creamed Spinach with Gruyère Cheese is a delicious and versatile side dish. You can enjoy this as a side dish for two, or double it and serve as an easy vegetarian meal for two, or side dish for four.
I have posted creamed spinach recipes before, once using Gouda and another with Parmesan. This version uses Gruyère cheese and of the three, it is my favorite version. So much so, that Creamed Spinach with Gruyère Cheese is the only version I kept on the blog. I like the nutty flavor of the Gruyère and how it melts nicely without being grainy. I also tweaked and adjusted the recipe to make two servings, so it has really been adapted and improved! If you need more servings, one click in the recipe card will convert it to 4 or 6 servings!
Ingredients for Creamed Spinach with Gruyère Cheese:
- Fresh spinach
- Heavy cream
- Gruyere cheese (if you need a substitute, read The Best Five Substitutes for Gruyere.)
When I cook fresh spinach I am always amazed at how little I have left. Because spinach is 92% water, it makes sense. For this recipe it is important that all the water be squeezed out of the spinach after wilting. If you don't do this, your cooked dish will be very watery. According to the experts, a full pound of spinach is equal to about one cup cooked spinach. I end up with closer to 1 ¼ cups.
You could use frozen spinach but you would need to thaw it completely and remove all the excess water. You can skip the step that calls for wilting the spinach if using frozen.
I think shallots add that little extra flavor that this recipe for Creamed Spinach with Gruyère Cheese needed to take it over the top. In a pinch you can certainly use onion in its place. I would use half of a small onion for two servings.
Creamed Spinach with Gruyère
- Large skillet.
- 1 pound of spinach washed and stems trimmed
- 1 shallot finely minced
- 2 cloves garlic pressed
- 2 TBS butter
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 TBS flour
- ¼ cup milk
- ¼ cup heavy cream
- Pinch of freshly grated nutmeg
- ⅓ cup grated Gruyere cheese divided
- Preheat the oven to 350 degrees.
- Add the spinach to large skillet over medium heat. Stirring frequently, cook the spinach until wilted but still vibrant green with a little crunch left. Wilt the spinach in batches if your skillet won't accommodate it all.
- Drain the spinach well and allow to cool. Squeeze all the excess moisture out of the spinach either by pressing between thick layers of paper towels, or placing on a clean dishcloth and wringing the moisture out.
- Place the spinach in the bottom of a small casserole dish.
- For the sauce, melt the butter over low-medium heat adding the shallots and garlic, cooking but not browning them.
- Add the salt, pepper and flour, whisking continuously. You are making a roux to thicken the cream sauce.
- Cook the roux for one minute to remove the flour taste, being careful not to brown it.
- Slowly whisk in the milk and heavy cream, stirring constantly.
- When the sauce is thick and creamy, remove the pan from heat and add the grated cheese and nutmeg.
- If the sauce is too thick add a little more cream or milk to thin it.
- Pour the sauce over the spinach.
- Bake in a 350 degree oven for 20 minutes until heated through and bubbly.
- Remove from the oven and broil for an additional two minutes or so to brown the cheese topping. (Optional step) Watch it carefully to prevent burning.
- Allow dish to cool slightly before serving.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.