Easiest Creamed Spinach with Gruyere Recipe
This creamed spinach with Gruyere is a rich and flavorful side dish that combines tender spinach with a creamy, cheesy sauce and a crispy golden breadcrumb topping. Perfectly balanced with shallots, garlic, and fresh thyme, this dish offers a comforting twist on a classic favorite, ideal for family dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: French-inspired
Ingredients
Main Ingredients
- 20 oz frozen chopped spinach, thawed
- 3 tablespoons unsalted butter
- 2 shallots, minced
- 4 garlic cloves, thinly sliced
- 2 cups heavy cream, room temperature
- 2 teaspoons Dijon mustard
- 1/8 teaspoon freshly grated nutmeg
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup finely grated Gruyere cheese
- Salt, to taste
Topping Ingredients
- 3 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon garlic powder
- 1/2 cup panko breadcrumbs
- Salt and pepper, to taste
Instructions
- Prep the spinach: Drain the thawed spinach thoroughly in a colander, then press and wring it with paper towels to remove excess water. If the spinach pieces are large, chop them roughly with a sharp knife. Set aside.
- Make the topping: In a small skillet, melt 3 tablespoons of butter over medium heat. Add the fresh thyme leaves and cook for 30 seconds to release their aroma. Stir in the panko breadcrumbs and garlic powder to coat them evenly in the butter. Cook, stirring occasionally, until the breadcrumbs turn golden brown. Season with salt and pepper, then remove from heat and set aside.
- Sauté the shallots and garlic: In a large skillet, melt 3 tablespoons of butter over medium-low heat. Add the minced shallots and sliced garlic cloves. Cook gently, stirring frequently, until the shallots are soft and translucent without browning.
- Reduce the cream: Increase the heat to medium and switch to a whisk. Pour in the heavy cream, then whisk in Dijon mustard, freshly grated nutmeg, and black pepper. Bring the mixture to a gentle simmer, allowing it to cook for 5 to 6 minutes until it thickens slightly. Stir in the prepared chopped spinach, season with salt to taste, and simmer for another 5 minutes to meld the flavors.
- Finish: Remove the skillet from heat and fold in the finely grated Gruyere cheese until melted and combined. Top the creamed spinach with the toasted breadcrumb mixture just before serving to maintain crispness. Serve immediately for best texture and flavor.
Notes
- Make sure to thoroughly drain and squeeze the spinach to avoid watery creamed spinach.
- Gruyere cheese adds a nutty, creamy richness, but you can substitute with Swiss or Parmesan if unavailable.
- The breadcrumb topping adds delightful texture contrast—don’t skip it!
- Use fresh thyme leaves for best flavor; dried thyme can be used but reduce the quantity.
- This dish pairs well with roasted meats or as part of a festive holiday meal.
