Author Notes: I adore creamed spinach as a classic steakhouse dish, but I wanted a version I could make quickly at home. I also decided to add a little gruyere, because let’s face it, everything is better with cheese. This is quick, easy, and a perfect side to just about anything. It is great next to an amazing steak, or even smeared on top of a baked potato for a easy vegetarian meal. Enjoy! —KateSmith
Makes: 4 side portions
Ingredients
-
2
tablespoons butter
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1
shallot-chopped
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1
tablespoon flour
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dashes nutmeg
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1
cup whole milk
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10
ounces box frozen spinach-thawed and drained well
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2
ounces gruyere-shredded
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Salt and Pepper to taste
Directions
- Melt butter in a pan over medium heat and add shallot. Sautee shallot for about 5 minutes. Meanwhile, heat 1 cup of milk. Add flour to shallot s and stir. Cook for an additional minute. Slowly stir hot milk into the pan with the shallots and stir until combined. Continue cooking for a few minutes and the bechamel sauce will begin to thicken.
- Add spinach to bechamel and stir to combine. Add nutmeg, salt and pepper to taste. Lower the heat to low and fold in the grated cheese a little at a time. Cook for about 5 more minutes and enjoy!
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/7eae0ceb-aa27-4588-86e6-a1c5f5c05949--photo.JPG "Creamy Spinach 3")
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