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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
- 2 tablespoons butter
- 1 shallot-chopped
- 1 tablespoon flour
- dashes nutmeg
- 1 cup whole milk
- 10 ounces box frozen spinach-thawed and drained well
- 2 ounces gruyere-shredded
- Salt and Pepper to taste
- 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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