Cheesy Creamed Spinach

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Creamy, cheesy, and utterly comforting, Cheesy Creamed Spinach is the side dish your weeknight dinners and holiday feasts have been waiting for.

Prep Time10

Cook Time15

Total Time25

Course: Side

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 250kcal

Equipment

Large Pot or Deep Skillet
Mixing Bowl

Ingredients

1 lb Fresh Spinach Washed and stems removed
2 tablespoons Unsalted Butter
2 cloves Garlic Minced
2 tablespoons All-Purpose Flour
1 cup Whole Milk
1/2 cup Heavy Cream
1 cup Shredded Mozzarella Cheese
1/2 cup Grated Parmesan Cheese
Salt To taste
Pepper To taste
Nutmeg A pinch

Instructions

Prepare ingredients: Wash the spinach thoroughly and remove any tough stems. Mince the garlic and shred the mozzarella if not pre-shredded. Measure the milk and cream so everything is ready.
Melt butter: In a large pot or deep skillet over medium heat, melt 2 tablespoons of unsalted butter until it foams but does not brown.
Sauté garlic: Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
Wilt the spinach: Gradually add the fresh spinach to the pot in handfuls, stirring as you go so it wilts evenly. This should take 2 to 3 minutes until all the greens are collapsed.
Make the roux: Sprinkle 2 tablespoons of all-purpose flour over the wilted spinach and stir well to coat. Cook for about 1 minute to remove the raw flour taste.
Add liquids: Slowly pour in 1 cup whole milk and 1/2 cup heavy cream in a steady stream, stirring constantly to prevent lumps. Continue cooking for 2 to 4 minutes until the mixture thickens into a sauce.
Melt the cheese: Reduce heat to low and add 1 cup shredded mozzarella and 1/2 cup grated Parmesan. Stir until cheeses are fully melted and the sauce is smooth.
Season: Taste and season with salt, pepper, and a pinch of nutmeg. Adjust seasoning to your preference.
Serve or bake: Remove from heat and serve immediately as a side dish or pile onto toasted bread for creamy spinach toast. Optional: Heat oven to 375 F. Pour the mixture into a medium baking dish, top with a bit more cheese, and bake for 10 to 15 minutes until the top is bubbling and golden.

Notes

Store leftovers in an airtight container for up to 3 days. You can freeze this dish for up to 1 month, but expect slight separation on thawing; reheat gently to recombine.

Nutrition