Ingredients
Scale
- 2 pounds fresh spinach, washed and chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet or pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in milk and heavy cream, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Stir in nutmeg, white pepper, garlic powder, and onion powder. Season with salt and black pepper to taste.
- Add the chopped spinach to the sauce, a handful at a time, stirring until wilted before adding more. Continue until all the spinach is incorporated and heated through.
- Remove from heat and stir in Parmesan and Romano cheeses until melted and smooth.
- Pour the creamed spinach into the prepared baking dish and spread evenly. Bake in the preheated oven for 15-20 minutes, or until bubbly and lightly golden on top.
- Let cool slightly before serving. Enjoy!
Notes
For a richer flavor, use a combination of Gruyere and Parmesan cheese. You can also add a pinch of red pepper flakes for a touch of heat. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg