The Ultimate Creamed Spinach

READY IN: 40mins
Recipe by JackieOhNo

This is rich and cheesy and creamy and so good!

Top Review by DailyInspiration

This is a really delicious creamed spinach dish! I cut the recipe back a bit as I did not have quite enough spinach for the dish. Since I was using gruyere cheese, I took the liberty of using half and half vs. regular milk. Otherwise, I made the dish as directed. I reduced the oven temp to 400 degrees. I usually make my creamed spinach with cream cheese, but love the gruyere idea much more! Made for the Newest Zaar tag, February, 2012.

Ingredients Nutrition

Directions

  1. Cook the spinach, covered, in boiling salted water until tender, about 4 minutes. Rinse under cold running water; drain, pressing out all liquid with the back of a spoon. Chop fine.
  2. In a medium saucepan over low heat, melt 2-1/2 T. of the butter. Stir in flour. Cook, stirring constantly, 2 minutes. Whisk in hot milk. Cook until thick, about 2 minutes. Add gruyere cheese, the 2 T. finely grated parmesan, salt, pepper, nutmeg, and hot pepper sauce. Stir in spinach; remove from heat. Stir in lemon zest; mix thoroughly. Transfer to a shallow, buttered, 4-cup baking dish.
  3. In a small skillet over medium heat, melt remaining 2 T. butter. Stir in bread crumbs. Cook, stirring constantly, until golden. Spoon crumbs evenly over spinach mixture. Sprinkle with 1/4 cup of roughly grated parmesan.
  4. Bake in a preheated 425-degree oven for 14 minutes.

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