Creamed Spinach with Gruyere Cheese

Creamed Spinach with Gruyere Cheese

Gruyère goes into the creamy spinach filling and, with Parmesan, forms the lightly browned top of this baked gratin. The finished casserole should be moist and spoonable, with a sauce thick enough to hold the spinach together.

Thawed frozen spinach makes preparation straightforward, but squeezing it dry is essential: water left in the leaves can thin the sauce. Because the filling goes into the oven hot, start checking the casserole after 15 minutes and look for bubbling edges rather than relying on the clock alone.

Ingredients for Creamed Spinach with Gruyere Cheese

Makes 6 to 8 side-dish servings.

• Two 10-ounce packages frozen chopped spinach, thawed (570g)
• 3 tablespoons unsalted butter (40g)
• 1 small shallot, finely chopped (35g)
• 2 cloves garlic, finely minced
• 3 tablespoons all-purpose flour (25g)
• 1 cup whole milk (240g)
• 1/2 cup heavy cream (120g)
• 6 ounces Gruyère, freshly grated and divided (170g)
• 1/2 cup finely grated Parmesan (50g)
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon finely chopped fresh parsley

Fresh spinach can be used instead, but blanch or wilt it first, then drain and squeeze it thoroughly. There is no direct, standardized fresh-to-frozen amount for this recipe.

How to Make Creamed Spinach with Gruyere Cheese

1. Squeeze the spinach: Wrap the thawed spinach in a clean kitchen towel or sturdy paper towels and squeeze firmly until it no longer releases steady drips. Discard the liquid and break up any dense clumps.
2. Preheat the oven: Heat to 400°F (205°C). Set out a shallow 1 1/2- to 2-quart oven-safe dish, about 8 inches square or similarly sized and rectangular. Grate the cheeses.
3. Cook the shallot and flour: Melt the butter in a medium saucepan over medium heat. Cook the shallot until softened, then stir in the garlic. Add the flour and stir constantly for about 1 minute, until the mixture is smooth and lightly bubbling but not browned.
4. Thicken the sauce: Gradually whisk in the milk and cream until smooth. Cook over medium-low to medium heat, whisking often, for about 4 to 6 minutes. Keep the sauce at a gentle simmer until it coats the back of a spoon but remains pourable. Stir in the salt, pepper, and nutmeg.
5. Add the spinach and Gruyère: Stir the squeezed spinach into the sauce until evenly coated. Remove the pan from the heat and stir in about 1/2 cup of the grated Gruyère. The mixture should be creamy and spoonable, not soupy.
6. Top and bake: Spread the mixture in the baking dish. Scatter the remaining Gruyère and the Parmesan evenly over the top. Bake uncovered, checking at 15 minutes, for about 15 to 20 minutes total. The edges should bubble gently, the center should be hot, and the cheese should be melted with a few golden spots. Rotate the dish once if it browns unevenly.
7. Rest and serve: If the filling is hot but the melted cheese is still pale, broil briefly, watching continuously, until golden spots appear. Let the casserole stand for 5 to 10 minutes, then scatter the parsley over the top and serve by the spoonful.

How to Keep Creamed Spinach from Turning Watery

Draining thawed spinach in a colander may leave enough water to dilute the sauce. Squeeze it in a towel until the steady drips stop, and do not add that liquid back to the pan. Thicken the sauce until it coats a spoon before folding in the spinach; the two steps work together to keep the filling cohesive.

How to Tell When the Gratin Is Ready

A shallow dish of hot spinach mixture may finish sooner than a deeper or chilled casserole. Look for a hot center, gentle bubbling around the edges, and melted cheese with light golden spots. If the top browns before the center is hot, stop broiling and let the casserole finish baking at 400°F.

Serving Creamed Spinach with Gruyere Cheese

Serve warm alongside roast chicken, turkey, or steak. For another baked vegetable side, try Sweet Potato Gratin with Smoked Gouda and Rosemary.

Make-Ahead, Storage, and Reheating

To make ahead, assemble the unbaked casserole, cover, and refrigerate for up to two days. Bake until the center is hot, the edges bubble, and the cheese is melted. A chilled casserole will take longer than the 15-to-20-minute range for a hot filling; there is no fixed cold-start time.

Cool leftovers promptly, cover, and refrigerate for 3 to 4 days. This is a general food-safety guideline, not a recipe-specific tested storage duration. Reheat covered in a low oven until hot, uncovering near the end if the topping needs refreshing. Freezing performance is uncertain, and the sauce may change texture after thawing.

Nutrition

Approximate nutrition per serving, based on 1/8 of the recipe: 250 calories, 13g protein, 19g fat, and 8g carbohydrates. Per 100g: about 165 calories, 8g protein, 13g fat, and 5g carbohydrates. Values vary with the ingredients used and the final cooked weight.