Creamed Spinach has always been a favorite side dish of mine ever since I was a kid, and that love for it hasn’t changed one bit, especially with this recipe! This spinach recipe is so flavorful and decadent, you don’t even realize you are eating a vegetable while devouring this dish! The parmesan and gruyere cheeses give the dish such a rich, almost nutty flavor that work so well with the spinach. It’s funny because I love to make this dish for kids and the second I say spinach they say they are going to hate it BUT, let me tell you, I have never met one kid to turn down this spinach after trying it. They actually usually ask for seconds and thirds, it’s that good! The creamed spinach is great as a side dish paired with any meat or fish, but it is also great as an appetizer with sliced baked bread. I usually make a double batch so I can have left overs all week long, although this recipe does serve a good amount of people!
5 (10 oz.) packages frozen spinach, thawed and squeezed of any liquid
6 tablespoons butter
2 medium sized yellow onions, small diced
4 cloves garlic, minced
1/2 cup A.P. flour
4 cups whole milk
1/2 teaspoon grated nutmeg
2 cups parmesan cheese
2 cups gruyere cheese
salt and pepper to taste
Preheat oven to 400 degrees.
Melt the butter in a large pot or dutch oven over medium heat. Add the chopped onions and sweat until they are translucent, about 10 to 15 minutes. Once the onions are almost finished cooking, add in the minced garlic and let it cook for another 2 minutes. Pour in the flour and stir to coat all the onions. Let cook for 1 to 2 minutes to extract the raw flour taste. Then add in the milk and whisk. This is going to turn into a bechamel, or white cream sauce. Cook until the sauce has thickened, making sure there are no lumps of flour. Season the sauce with salt, pepper, and nutmeg.
Before adding the spinach to the sauce, make sure it is completely thawed out and squeezed of any liquid. (You don’t want to water down the bechamel!) Slowly add in the spinach, breaking it up as you add it into the sauce. Once the spinach is all incorporated, add in 1 cup of parmesan and 1 cup of gruyere. Stir the creamed spinach and adjust any seasonings. (it may need more salt or pepper depending on how much you added in earlier.)
Pour the creamed spinach into a ceramic or glass baking dish. Top with the rest of the cheeses and bake for 45 minutes to an hour. The top of the casserole should be light brown and bubbly! Serve immediately and enjoy!