Cheesey Creamed Spinach

This dish is inspired by an incredible meal Patrick and I had when we were in Chicago last summer (you can see more about our trip here).  Of course we had to hit up one of the city’s steak houses and Bavette’s Bar and Boeuf did not disappoint.  Dimly lit, with strong drinks and large steaks it was everything we could want right down to the amazing creamed spinach side covered in melted cheese.  The minute I got home I wanted to start figuring out this recipe but being that it was July in DC I had to wait for the temps to drop for this ultimate comfort food classic.  It took a couple of tries but I think this version comes pretty close.  For anyone who has ever cooked with fresh spinach you know how much it wilts down.

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Make sure when you drain the spinach after its been cooked that you really press as much water out as possible so your finished product isn’t all watery.  I used my Crate and Barrel pasta pot with the colander right in it which was perfect because I would really press on the spinach to get it dry.  This dish would also be really cute done individually for a dinner party.  I am mildly obsessed with these Staub mini roasting dishes which would be perfect so that everyone gets their own cheesy crust.  Probably goes without saying but this is the perfect dish to serve alongside a steak and a large glass of red wine.  I hope to get back to Bavette’s at some point but for now this should hold us over.

Cheesy Creamed Spinach (printable version at the end of the post)

Inspiration:  Bavette’s Bar and Bouef
Special Equipment:  none

  • 2 pounds baby spinach
  • 2 tablespoons butter
  • 2 cloves of garlic, minced
  • 1 large or 2 small shallots, chopped
  • 1/2 teaspoon nutmeg
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup cream
  • 1/2 cup grated gruyere cheese

In a large pot of boiling salted water cook the spinach for 30 seconds, then drain in a colander squeezing out any excess water.

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In a saucepan or skillet with high sides melt the butter over medium low heat.  Cook the garlic and shallots for 3 minutes until softened.  Add the nutmeg and flour and stir so that everything is combined.  Cook for another minute until the flour is incorporated then whisk in the milk.  Cook for another minute or two until the mixture begins to thicken.  Stir in the spinach and the cream and allow to cook for another minute or two.  At this point you can cool and refrigerate for several days.

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If you are going to serve it right away, preheat your broiler and pour the spinach mixture in a baking pan.  Sprinkle it with the gruyere and place the pan under the broiler for 2 to 5 minutes until the cheese is melted and bubbly (watch closely so it doesn’t burn).  Let it cool for several minutes then serve.

Cheesy Creamed Spinach

  • Servings: 4-6
  • Time: 15 minutes
  • Print

Special Equipment:  none

  • 2 pounds baby spinach
  • 2 tablespoons butter
  • 2 cloves of garlic, minced
  • 1 large or 2 small shallots, chopped
  • 1/2 teaspoon nutmeg
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup cream
  • 1/2 cup grated gruyere cheese

In a large pot of boiling salted water cook the spinach for 30 seconds, then drain in a colander squeezing out any excess water.  In a saucepan or skillet with high sides melt the butter over medium low heat.  Cook the garlic and shallots for 3 minutes until softened.  Add the nutmeg and flour and stir so that everything is combined.  Cook for another minute until the flour is incorporated then whisk in the milk.  Cook for another minute or two until the mixture begins to thicken.  Stir in the spinach and the cream and allow to cook for another minute or two.  At this point you can cool and refrigerate for several days.  If you are going to serve it right away, preheat your broiler and pour the spinach mixture in a baking pan.  Sprinkle it with the gruyere and place the pan under the broiler for 2 to 5 minutes until the cheese is melted and bubbly (watch closely so it doesn’t burn).  Let it cool for several minutes then serve.

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