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Steakhouse Creamed Spinach Recipe Easy BBQ Side with Gruyère Crust

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A rich, cheesy creamed spinach with a golden Gruyère crust, perfect as an easy BBQ side that pairs beautifully with grilled meats and smoky ribs.

Ingredients

Scale
  • 2 pounds fresh spinach (900g)
  • 3 tablespoons unsalted butter (45g)
  • 1 medium shallot, finely minced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour (24g)
  • 1½ cups whole milk (360ml)
  • ½ cup heavy cream (120ml)
  • ½ cup grated Parmesan cheese (50g)
  • ⅛ teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 cup grated Gruyère cheese (100g)
  • 2 tablespoons extra Parmesan cheese (20g)

Instructions

  1. Rinse the fresh spinach thoroughly in cold water and spin it dry or pat with towels. Heat a large sauté pan over medium heat and add 1 tablespoon of butter. Add the spinach in batches, letting each batch wilt before adding more. Stir gently until all the spinach is wilted and tender, about 5 minutes. Transfer it to a colander and press out excess moisture with the back of a spoon.
  2. In the same pan, add remaining 2 tablespoons butter over medium heat. Add minced shallots and cook until translucent and soft, about 3 minutes. Stir in garlic and cook for another 30 seconds until fragrant. Be careful not to brown the garlic.
  3. Sprinkle the flour over the butter, shallots, and garlic. Stir constantly for about 2 minutes to cook out the raw flour taste. Slowly pour in the milk while whisking constantly to avoid lumps. Add the heavy cream and continue to whisk until the sauce thickens, about 5 minutes.
  4. Remove the sauce from heat. Stir in grated Parmesan cheese, freshly grated nutmeg, salt, and pepper. Taste and adjust seasoning.
  5. Add the drained spinach back into the pan with the sauce. Fold gently to coat all the leaves evenly without breaking them up too much.
  6. Spoon the creamed spinach into a broiler-safe baking dish, smoothing the top. Sprinkle the grated Gruyère evenly over the surface, followed by the extra Parmesan.
  7. Place the dish under the broiler on high. Broil until the cheese melts, bubbles, and turns golden brown and crispy, about 5 to 7 minutes. Remove carefully.
  8. Let the creamed spinach rest for 5 minutes before serving.

Notes

Press the spinach well to remove excess moisture to avoid watery creamed spinach. Cook the flour thoroughly to remove raw taste. Whisk milk slowly to prevent lumps. Use fresh nutmeg for best flavor. Watch the Gruyère crust carefully under the broiler to avoid burning. Can be made ahead and refrigerated before broiling.

Nutrition

Keywords: creamed spinach, steakhouse creamed spinach, BBQ side dish, Gruyère crust, cheesy spinach, easy creamed spinach

Find it online: https://novanosh.com/steakhouse-creamed-spinach-recipe-easy-bbq-side-with-gruy-e-re-crust/