Creamed spinach definitely has an acquired taste, however, this recipe doesn’t skimp on flavor. I have a feeling that spinach haters all across the globe will be noshing on this creamy, dreamy side dish. Will you be one of them?
Check out what my friends over at Group Recipes had to say about this recipe:
Try not to just scoop the cheese off the top when you make it. Different and tasty way to make the dreaded spinach. Bet the kids will come back for seconds,
Normally, I’m not a creamed spinach kinda gal but this recipe is simply delicious, and I love the way that it is made. And yes, my kiddos ate it!
Ingredients
2 10 oz packages frozen chopped spinach, thawed
1 tbsp Land O Lakes butter
1/2 tbsp Bertolli olive oil
1 shallot, diced
1 clove garlic, minced
3/4 cup Borden heavy cream
1/8 tsp nutmeg, freshly ground or grated
1/2 cup Kraft Parmigiano Reggiano, freshly grated
1/2 cup pecorino romano, freshly grated
2/3 cup fontina, shredded
2/3 cup panko
Morton kosher salt and freshly ground black pepper
Instructions
Preheat oven to 450 degrees.
Lightly grease a glass or ceramic loaf pan.
Mix together all of the different cheeses.
Set cheese mixture aside for later. Heat a large pan over medium heat.
Add the butter and olive oil.
Once the butter has melted and the oils are hot, add the shallot and garlic to the pan.
Sweat the shallot and garlic for 4-5 minutes.
Do not allow any caramelization, if they start to brown, reduce heat. Add the heavy cream and nutmeg to the pan and raise the heat to medium-high.
Allow mixture to reduce for about 5-6 minutes.
While the cream is reducing, place the thawed spinach into a clean dish towel and ring out as much of the water as you can.
Add the spinach, nutmeg, and 1/2 of cheese mixture to the reduced cream.
Stir to combine, then taste the creamed spinach.
Season with kosher salt and freshly cracked black pepper, to taste. Pour the creamed spinach into the greased loaf pan.
Sprinkle the remaining cheese mixture evenly over the top of the spinach, then do the same with the panko.
Bake the gratin at 450 degrees for 10-15 minutes until the cheesey top layer is melty and golden.
Serve hot.
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Quick Tip: Even though this creamed spinach is technically a side dish for a much larger meal, I sometimes enjoy it on Triscuit crackers as an appetizer. Yummo!
Thank you to Group Recipes for this great recipe.
