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Creamed spinach with chicken thigh and salad.
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Creamed Spinach with Gruyère

Creamy, tasty spinach dish with Gruyere Cheese. Perfect as a side dish for two. Double or triple for more servings!
Course Main Course, Side Dish
Cuisine American
Keyword Creamed, Gruyere cheese, side dish, spinach
Budget Frugal
Prep Time 10 minutes
Cook Time 22 minutes
Servings 2
Calories 392kcal

Equipment

  • Large skillet.

Ingredients

  • 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
  • cup grated Gruyere cheese divided

Instructions

  • 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.

Nutrition

Calories: 392kcal | Carbohydrates: 17g | Protein: 16g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 961mg | Potassium: 1411mg | Fiber: 6g | Sugar: 4g | Vitamin A: 22314IU | Vitamin C: 66mg | Calcium: 516mg | Iron: 7mg