Imen This Ina Garten Creamed Spinach Recipe is a rich and cheesy side dish, which includes Gruyere and Parmesan cheese. It’s the ultimate comfort food recipe, ready in about 55 minutes.
Ina Garten Creamed Spinach Recipe Ingredients
- 3 lbs frozen chopped spinach, thawed (5 x 10 oz pkgs)
- 1 cup heavy cream
- 4 Tbsp unsalted butter
- 4 cups chopped yellow onions (about 2 large)
- ¼ cup flour
- ¼ tsp grated nutmeg
- 2 cups whole milk
- 1 cup grated Parmesan cheese, divided
- ½ cup grated Gruyere cheese
- 1 Tbsp kosher salt
- ½ tsp black pepper
How To Make Ina Garten Creamed Spinach Recipe
- Preheat the oven: Set your oven to 425°F.
- Sauté the onions: Melt the butter in a large pan over medium heat. Add chopped onions and cook for 15 minutes until soft and translucent.
- Make the roux: Stir in the flour and grated nutmeg. Cook for 2 minutes, stirring constantly.
- Simmer the cream sauce: Add the heavy cream and whole milk. Simmer the mixture until it thickens, about 5–7 minutes.
- Add the spinach and cheese: Squeeze out as much water as possible from the thawed spinach. Stir it into the cream sauce along with ½ cup of Parmesan, salt, and pepper.
- Assemble and top: Pour the mixture into a baking dish. Sprinkle with Gruyere and the remaining ½ cup of Parmesan.
- Bake until bubbly: Bake uncovered for 20 minutes, or until the top is golden and the mixture is bubbling.
Recipe Tips
-
Can I use fresh spinach instead?
Yes, use about 3 lbs of fresh spinach. Sauté and drain it before adding to the sauce. -
How to prevent watery creamed spinach:
Be sure to squeeze out as much water as possible from the spinach before mixing it in. -
What cheese can I substitute for Gruyere?
Try Swiss, fontina, or sharp white cheddar for similar richness. -
How to reheat creamed spinach:
Reheat in the oven at 350°F until warm, or microwave in short intervals, stirring in between. -
Can I make this ahead of time?
Yes, assemble the dish ahead and refrigerate. Bake just before serving.
What To Serve With Creamed Spinach
This hearty side dish pairs well with both meat and vegetarian mains. Try it with:
- Prime rib or roast beef
- Roast chicken or turkey
- Pan-seared salmon
- Baked potatoes or mashed potatoes
- Grilled portobello mushrooms
How To Store Creamed Spinach
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight and reheat thoroughly before serving.
Creamed Spinach Nutrition Facts
- Calories: 384 kcal
- Protein: 11g
- Carbohydrates: 13g
- Fat: 31g
- Saturated Fat: 19g
- Cholesterol: 90mg
- Sodium: 780mg
- Fiber: 4g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make creamed spinach without flour?
Yes, use a cornstarch slurry instead to thicken the sauce.
Why is my creamed spinach runny?
It likely needs more cooking time to reduce, or the spinach wasn’t fully drained.
Is creamed spinach gluten-free?
Not as written, but you can substitute flour with gluten-free alternatives.
Can I use half-and-half instead of cream?
Yes, though the dish will be slightly less rich.
What’s the best baking dish to use?
A 9×13-inch casserole dish works well for even cooking and serving.
Try More Recipes:
Ina Garten Creamed Spinach Recipe
Description
Classic creamed spinach, made richer with Parmesan, Gruyere, and a slow-simmered onion cream sauce.
Ingredients
Instructions
- Preheat oven to 425°F.
- Melt butter and cook onions for 15 minutes until soft.
- Stir in flour and nutmeg; cook 2 minutes.
- Add cream and milk. Simmer until thickened.
- Squeeze spinach dry; stir into sauce with ½ cup Parmesan, salt, and pepper.
- Transfer to baking dish. Top with Gruyere and remaining Parmesan.
- Bake 20 minutes until bubbling.
