Description
Ina Garten’s creamed spinach brings classic comfort to dinner tables with rich, velvety goodness. Silky spinach and cream create a luxurious side dish that elevates any meal you serve.
Ingredients
Scale
- 3 lbs (1.36 kg) frozen chopped spinach, defrosted
- 4 cups (600 g) chopped yellow onions (2 large)
- 1 cup (100 g) freshly grated Parmesan cheese
- ½ cup (50 g) grated Gruyere cheese
- 1 cup (240 ml) heavy cream
- 2 cups (480 ml) milk
- 4 tbsps (56 g) unsalted butter
- ¼ cup (30 g) flour
- 1 tbsp (15 g) kosher salt
- ½ tsp freshly ground black pepper
- ¼ tsp grated nutmeg
Instructions
- Preheat Preparation: Ignite the oven to a precise 425°F (218°C), positioning the rack centrally for uniform heat circulation.
- Onion Transformation: In a generous sauté pan, melt butter over medium heat. Introduce finely chopped onions, gently coaxing them into a translucent, soft embrace through patient stirring for approximately 15 minutes.
- Roux Formation: Dust the caramelized onions with flour and nutmeg, whisking meticulously to craft a smooth, aromatic base. Allow the mixture to simmer for 2 minutes, eliminating any raw flour undertones.
- Sauce Development: Stream heavy cream and whole milk into the pan, whisking vigilantly to prevent lumps. Nurture the sauce until it achieves a luxurious, spoon-coating consistency that speaks of culinary refinement.
- Spinach Integration: Thoroughly extract moisture from defrosted spinach using hands or a kitchen towel. Merge the liberated spinach into the velvety sauce, ensuring even distribution and maintaining the dish’s creamy integrity.
- Flavor Amplification: Fold in Parmesan cheese, seasoning with kosher salt and black pepper. The cheese will introduce a nuanced depth that elevates the entire composition.
- Final Assembly: Choreograph the creamy spinach mixture into a baking dish, creating an even landscape. Crown the surface with a lavish sprinkle of Parmesan and Gruyere cheeses, promising a golden, crisp exterior.
- Baking Crescendo: Slide the dish into the preheated oven, allowing 20 minutes of transformative heat to melt the cheeses into a bubbling, bronzed masterpiece with delicately crisped edges.
Notes
- Squeeze Spinach Thoroughly: Remove every possible drop of moisture to prevent a watery, soggy dish and maintain the creamy, luxurious texture.
- Create Smooth Roux: Cook flour and onions for 2 minutes to eliminate raw flour taste and develop a rich, deep flavor foundation.
- Choose Fresh Ingredients: Use freshly grated nutmeg and Parmesan for maximum flavor complexity and aromatic depth.
- Cheese Topping Technique: Sprinkle mixed cheeses evenly to create a golden, crispy crust that adds delightful textural contrast to the creamy spinach.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 70 mg