Creamed Spinach Gratin
"I love creamed spinach, and this is a way to dress it up a bit. From Real Simple Magazine November 2005."
photo by NorthwestGal
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 tablespoons unsalted butter (plus more for the dish)
- 1 garlic clove, halved
- 5 shallots, thinly sliced crosswise
- 5 (10 ounce) boxes frozen spinach, thawed
- 8 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated gruyere or 1 cup grated swiss cheese
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon ground nutmeg
directions
- Heat oven to 375 degrees.
- Rub the sides and bottom of a buttered 8-inch baking dish with the garlic; discard garlic.
- In a skillet, over medium heat, melt the butter. Add the shallots and cook until softened, 5 to 7 minutes.
- Squeeze the spinach to remove any excess liquid. In a large bowl, combine spinach, cream cheese, heavy cream, milk, Gruyere or Swiss cheese, salt, pepper, nutmeg and shallots. Transfer to dish.
- Bake, uncovered, until bubbling and lightly golden, about 25 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Mmmmm, yummy spinach. Very easy. Just mix it up, throw it in the oven, and prepare the rest of the meal. -
This was a wonderful way to prepare spinach. The cream cheese added a nice creamy touch, but the sautéed shallots add such a nice earthy tone to it. We loved it! Thanks for sharing your recipe, JackieOhNo. Made for Culinary Quest 2015 (Swiss). -
This is a delicious spinach casserole. I reduced the recipe by 1/2 and there was plenty for dinner and some leftovers. I did not have gruyere (which is my preference) -- used the grated swiss cheese with no other changes. This dish comes out of the oven rich, bubbly and delicious. Made for Everyday is a Holiday, October, 2013.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
