Creamed Spinach
Serves 6-8
Ingredients
- 3 tablespoons butter, plus more to grease a 9x12 pan
- 1 onion, chopped
- 1 teaspoon minced garlic (or 2 cloves, minced)
- 2 lbs. frozen spinach, thawed and thoroughly dried (this step is essential)
- 1 6 oz bag fresh spinach, chopped
- 2 cups heavy cream
- 1 cup half and half
- 1/4 tsp nutmeg
- 1 tsp salt, plus more for extra seasoning
- 1/2 tsp pepper
- 1 tablespoon Dijon mustard
- 2 cups grated Gruyère cheese
Topping:
- 1/2 cup grated Gruyère cheese
- 1/2 cup almond meal/almond flour
- 1/2 tsp salt
Instructions
- Preheat the oven to 400 degrees. Heat the butter on medium high heat in a wide, flat sauté pan and cook the onions until soft, about 7-9 minutes. Add the garlic, cook an additional 1-2 minutes.
- Whisk in the cream and half and half, nutmeg, Dijon mustard, salt, and pepper, bring to boil then reduce the heat to medium low to simmer for 10 minutes, whisking every few minutes to make sure there is no sticking.
- Fold in the chopped fresh spinach, cook 2-3 minutes until wilted. Add in one more dash of salt and pepper. Fold in the frozen spinach, cook for 2-3 minutes. Remove the pan from the heat and fold in 2 cups of the grated Gruyère until melted.
- Pour the mixture into a well-greased 9x12 baking pan. Mix together the topping ingredients in a small bowl, then evenly top the spinach with the topping. Bake 20-30 minutes or until browned on top and bubbling.
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