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 cooking. Nobody wants watery creamed spinach! According to the experts, a full pound of spinach is equal to about one cup cooked spinach. I ended up with closer to two cups. Buy or pick accordingly. You could use frozen spinach as well, although I prefer fresh whenever possible.
I have posted creamed spinach recipes before, once using Gouda cheese and another time with Parmesan. Today I used Gruyère cheese and this is my favorite version of the three. I like the nutty flavor of the Gruyère and how it melts nicely without being grainy. I also changed some of the amounts of some ingredients so this recipe has really been adapted and improved!
Ingredients
- 1 pound of spinach (washed and stems trimmed)
- 1 shallot (finely minced)
- 2 cloves garlic (pressed)
- 3 TBS butter
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 TBS flour
- 1/4 cup half and half
- 3/4 cup heavy cream
- Pinch of freshly grated nutmeg
- 3/4 cup grated Gruyere cheese
Instructions
- Add the spinach to a large stockpot on medium heat. Stirring frequently, cook the spinach until wilted but still vibrant green with a little crunch left. Drain well and allow to cool. Squeeze all the excess moisture out of the spinach. Place the spinach in the bottom of a small casserole dish. For the sauce, melt the butter over 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 two to three minutes to remove the flour taste then slowly add the half and half and heavy cream, stirring constantly. When the sauce is thick and creamy 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. Broil for an additional two minutes or so to brown the cheese topping. Watch it carefully to prevent burning. Allow dish to cool slightly before serving.
I think the shallots add that little extra flavor that this recipe needed to take it over the top.
I added the half and half this time to make the spinach creamier. It really makes a big difference.
You can enjoy this as a side dish for 3-4 people. You can also serve this as an easy vegetarian meal for two as we did tonight, on Parmesan frico toast points. Yum!
Tampa Cake Girl says
I am sharing and drooling over this recipe! Yum!
Lea Ann (Cooking On The Ranch) says
I can never make creamed spinach as good as I order in restaurants. I’m thinking this Gruyere version will fix that! Pinned.
Eva@Whole Food Mom on a Budget says
This looks so fantastic that I am craving this creamed spinach right now! You will be featured at Savoring Saturdays when it goes live at 7pm tonight. I hope you link up with us again!
Raia says
Oh my, all your recipes look so good! Thanks, again, for sharing this at Savoring Saturdays!
Cheryl says
I’m pleased to let you know that I will be featuring this yummy recipe on next week’s The Yuck Stops Here link party! Come by to pick up your “I’ve Been Featured” button anytime after 8pm ET tomorrow at https://mommasangelbaby.com/?p=2628. CONGRATULATIONS & HUGS
Jen @ Yummy Healthy Easy says
My mouth is watering just looking at your pictures! This spinach looks so delicious! Thanks for linking up to Saturday Night Fever – pinned to our group board!
Stephanie says
My husband would love this!!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Erlene says
Everything you make looks so wonderful. As I was scrolling down I was thinking it would be perfect with some toast and there you have it in your last picture. So good! Thanks for sharing on Merry Monday Linky Party.
Carole @ From My Carolina Home says
This looks divine, will try it soon. Visiting from Best of the Weekend.
Dina@Kitchen Dreaming says
Thank you so much for stopping by The Weekend Social Link Party over at Kitchen Dreaming. We have pinned your recipe. Hope to see you next time!
Natasha in Oz says
G’day from Oz! I’ve just pinned your delicious recipe to my Say G’Day Saturday board-thanks so much for linking up.
Hope you can join in again this weekend!
Best wishes,
Natasha in Oz
Shaina says
Omg my heart stops at the world “gruyere.” It seriously is the most delicious cheese, especially when melted and all gooey and creamy. Ugh, I want this!
Linda Warren says
Love, love, love creamed spinach! Yours looks fantastic and I like the idea of adding gruyere – one of my favorite cheeses. Pinning to try. Thanks for sharing on The Wednesday Roundup.
Renee @ CreativeMamaMessyHouse says
Oh yum, this looks like a creamed spinach that I could get into!
Cheryl says
YUM! This would be terrific on a burger or hot ham sandwich. Thanks so much for sharing with us again on The Yuck Stops Here. I can’t wait to see what you bring to the party next week! HUGS