Creamed Spinach With Gruyère and Nutmeg

Quick Recipe Version (TL;DR)

Creamed Spinach with Gruyère and Nutmeg is a luxurious Christmas side dish with tender spinach, a silky garlic cream sauce, and a bubbling, golden cheese topping.

• Yield: 8 side-dish servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Rest Time: 5 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 pounds (907 g) fresh spinach, tough stems removed
• 1/4 cup (60 ml) water, for wilting
• 3 tablespoons (42 g) unsalted butter, plus 1 teaspoon (5 g) for the baking dish
• 3 garlic cloves (9 g), finely minced
• 2 tablespoons (16 g) all-purpose flour
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) whole milk
• 1 1/2 cups (170 g) freshly grated Gruyère, divided
• 1/2 cup (45 g) finely grated Parmesan, divided
• 1/2 teaspoon (3 g) fine salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Do This

• 1. Heat the oven to 400°F (200°C). Grease a 2-quart baking dish with 1 teaspoon butter.
• 2. Wilt the spinach in two batches, using 2 tablespoons water per batch and cooking each batch for 3 minutes. Cool, squeeze very dry, and chop.
• 3. Melt 3 tablespoons butter over medium heat. Cook the garlic for 1 minute, stir in the flour for 1 minute, then gradually whisk in the cream and milk. Simmer gently for 3 minutes.
• 4. Remove from the heat. Stir in 1 cup (113 g) Gruyère, 1/4 cup (22 g) Parmesan, salt, pepper, and nutmeg. Fold in the spinach.
• 5. Transfer to the baking dish. Sprinkle with the remaining 1/2 cup (57 g) Gruyère and 1/4 cup (23 g) Parmesan. Bake uncovered for 18 minutes, until bubbling and golden.
• 6. Rest for 5 minutes before serving warm.

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Why You’ll Love This Recipe

• Comforting without being complicated: A simple butter-and-flour base makes the cream sauce smooth and dependable.
• Wonderful flavor: Nutty Gruyère, savory Parmesan, mellow garlic, and a little nutmeg make spinach feel special.
• Perfect for Christmas dinner: The golden topping looks beautiful beside roast beef, turkey, glazed ham, or a vegetarian centerpiece.
• Easy to prepare ahead: Assemble it the day before, then bake when dinner is nearly ready.

Grocery List

• Produce: 2 pounds fresh spinach and 1 garlic bulb; you will use 3 cloves.
• Dairy: Unsalted butter, heavy cream, whole milk, 6 ounces (170 g) Gruyère, and at least 1.6 ounces (45 g) Parmesan.
• Pantry: All-purpose flour, fine salt, black pepper, and whole or ground nutmeg.

Full Ingredients

For the Spinach and Baking Dish

• 2 pounds (907 g) fresh spinach, washed thoroughly and tough stems removed
• 1/4 cup (60 ml) water, divided into two 2-tablespoon portions
• 1 teaspoon (5 g) unsalted butter, softened, for greasing

For the Cream Sauce

• 3 tablespoons (42 g) unsalted butter
• 3 medium garlic cloves (9 g), finely minced
• 2 tablespoons (16 g) all-purpose flour
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) whole milk
• 1 cup (113 g) freshly grated Gruyère
• 1/4 cup (22 g) finely grated Parmesan
• 1/2 teaspoon (3 g) fine salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg, or the same amount of ground nutmeg

For the Golden Topping

• 1/2 cup (57 g) freshly grated Gruyère
• 1/4 cup (23 g) finely grated Parmesan

Step-by-Step Instructions

Step 1: Prepare the oven and baking dish

Heat the oven to 400°F (200°C) with a rack in the center. Grease a shallow 2-quart baking dish, approximately 8 inches square, with 1 teaspoon softened butter. Grate the cheeses and keep the sauce portions separate from the topping portions.

Wash the spinach carefully to remove any grit. Drain it, but do not worry about drying every leaf; a little clinging water helps it wilt.

Step 2: Wilt the spinach in batches

Place half the spinach and 2 tablespoons water in a large, 6- to 8-quart pot over medium-high heat. Cover and cook for 3 minutes, stirring halfway through, until the leaves have collapsed and turned deep green. Transfer to a colander.

Repeat with the remaining spinach and 2 tablespoons water. Avoid cooking the spinach longer than necessary; it will finish heating in the sauce and oven.

Step 3: Squeeze out the moisture and chop

Let the spinach cool for approximately 5 minutes, until safe to handle. Press it firmly in the colander, then squeeze small handfuls over the sink. For an especially effective squeeze, wrap the cooled spinach in a clean, lint-free kitchen towel and twist firmly.

Roughly chop the squeezed spinach so there are no long, stringy pieces. Set aside. This drying step is essential: excess water will dilute the cream sauce.

Step 4: Make the garlic cream sauce

Wipe the pot dry and return it to medium heat. Melt 3 tablespoons butter, add the garlic, and cook for 1 minute, stirring, until fragrant but not browned. Sprinkle in the flour and stir continuously for 1 minute to form a smooth, pale paste.

Gradually whisk in the heavy cream, followed by the milk, adding a little at first to prevent lumps. Bring to a gentle simmer, then cook for 3 minutes, stirring frequently, until the sauce lightly coats the back of a spoon. Keep the heat moderate; the sauce should bubble gently rather than boil vigorously.

Step 5: Fold in the cheese and spinach

Remove the pot from the heat. Add 1 cup (113 g) Gruyère and 1/4 cup (22 g) Parmesan in small handfuls, stirring until melted. Stir in the salt, pepper, and nutmeg.

Add the chopped spinach and fold until it is evenly coated. The mixture should look creamy and spoonable, with plenty of spinach throughout rather than a pool of loose sauce. Taste before transferring; the cheeses already contribute salt.

Step 6: Add the topping and bake

Spoon the spinach mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup (57 g) Gruyère and 1/4 cup (23 g) Parmesan evenly over the surface.

Bake uncovered for 18 minutes at 400°F (200°C), until the edges are bubbling and the topping is melted with golden-brown patches. Oven performance varies, so use those visual cues alongside the timer.

Step 7: Rest and serve

Let the creamed spinach rest for 5 minutes before serving. This gives the sauce time to settle into a velvety consistency while keeping the center lovely and warm. Serve directly from the baking dish so everyone gets some of the golden topping.

Pro Tips

• Grate your own cheese: Freshly grated Gruyère and Parmesan generally melt more smoothly than pre-shredded varieties coated with anti-caking ingredients.
• Keep the cheese off direct heat: Stirring it into the sauce after removing the pot from the burner helps prevent a grainy or oily texture.
• Use nutmeg with a light hand: The measured 1/4 teaspoon should provide gentle warmth, not a strong spice flavor.
• Choose a shallow dish: A broad surface gives you more golden topping and helps the casserole heat evenly.
• Rescue an overly thick sauce: If the mixture becomes stiff before baking, fold in 1 tablespoon (15 ml) milk at a time, up to 3 tablespoons (45 ml), until creamy and spoonable.

Variations

• Frozen spinach shortcut: Replace the fresh spinach with 24 ounces (680 g) frozen chopped spinach, fully thawed. Skip the wilting water and wilting step, then squeeze the spinach very dry before adding it to the sauce.
• Different cheese: Replace the Gruyère with an equal weight of Comté or a good-quality Swiss cheese. Keep the Parmesan for its savory flavor and golden finish.
• A little gentle heat: Add 1/8 teaspoon cayenne pepper with the nutmeg. It adds warmth without overpowering the creamy sauce.

Storage & Make-Ahead

Make ahead: Assemble the casserole, including the cheese topping, up to 24 hours before serving. Refrigerate promptly, within 2 hours of preparation, and cover once chilled. Bake from the refrigerator at 400°F (200°C), covered loosely with foil for 20 minutes, then uncovered for 15–20 minutes, until bubbling, golden, and 165°F (74°C) in the center. These longer baking times replace the fresh casserole’s 18-minute bake. Use a metal baking dish for refrigerator-to-oven baking, or follow your baking dish manufacturer’s thermal-shock guidance.

Store leftovers: Refrigerate in an airtight container within 2 hours and use within 3 days. Reheat covered at 350°F (175°C) for approximately 20–30 minutes, until the center reaches 165°F (74°C). For individual portions, warm gently in a saucepan over low heat, stirring and adding 1 tablespoon (15 ml) milk if needed. Freezing is not recommended for the best texture, as the cream sauce may separate when thawed.

Nutrition (per serving)

Calories: 300 kcal | Carbs: 8g | Protein: 13g | Fat: 25g | Saturated Fat: 15g | Fiber: 3g | Sugar: 2g | Sodium: 490mg | Cholesterol: 75mg

Nutrition is an estimate based on 8 servings and will vary with the ingredients used.