Description
This Easiest Creamed Spinach with Gruyere is a rich, creamy side dish featuring tender spinach, a flavorful cream sauce infused with mustard, nutmeg, and garlic, all topped with a crispy, buttery panko and thyme breadcrumb crust. Ready in 30 minutes, it’s perfect for weeknight dinners or holiday meals and serves 8.
Ingredients
Spinach Base
- 20 oz frozen chopped spinach, thawed
Sauce
- 3 tablespoons unsalted butter
- 2 shallots, minced
- 4 garlic cloves, thinly sliced
- 2 cups heavy cream, room temperature
- 2 teaspoons Dijon mustard
- 1/8 teaspoon freshly grated nutmeg
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
- 3/4 cup finely grated Gruyere cheese
Topping
- 3 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon garlic powder
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Prep the spinach: Drain the thawed spinach thoroughly in a colander, then press with paper towels to remove as much water as possible. If the spinach pieces are large, chop them roughly with a sharp knife. Set aside.
- Make the topping: In a small skillet over medium heat, melt butter then add fresh thyme leaves and cook for 30 seconds to release their aroma. Add panko breadcrumbs and garlic powder, tossing to coat in butter. Stir occasionally and cook until golden brown. Season with salt and pepper, then remove from heat and set aside.
- Sauté the shallots and garlic: In a large skillet over medium-low heat, melt butter. Add minced shallots and sliced garlic, cooking while stirring frequently until shallots are softened but not browned, to preserve their delicate flavor.
- Reduce the cream: Increase heat to medium. Switch to a whisk and gradually add heavy cream, Dijon mustard, freshly grated nutmeg, and black pepper, stirring to combine. Bring to a gentle simmer and cook for 5–6 minutes until the sauce thickens slightly. Stir in the prepared spinach and season with salt. Allow to simmer another 5 minutes for flavors to meld.
- Finish and serve: Remove the pan from heat and fold in the finely grated Gruyere cheese until melted and incorporated. Top the creamed spinach with the toasted breadcrumb mixture for a crunchy contrast and serve immediately.
Notes
- Be sure to thoroughly drain the spinach to avoid a watery creamed spinach.
- Gruyere cheese adds a nutty, creamy flavor but you can substitute with Swiss cheese if needed.
- The breadcrumb topping adds great texture; don’t skip it or substitute with plain breadcrumbs to maintain flavor.
- This dish can be made ahead to the simmered spinach step, then topped and warmed just before serving.
- For a lighter version, use half-and-half instead of heavy cream, though sauce will be less thick and rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
