Restaurant Style Cream Spinach
Restaurant Style Cream Spinach
Ingredients
For the Creamed Spinach
- 1/2 yellow onion, finely diced
- 2 tablespoons garlic, minced
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon chicken base
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 pinch nutmeg
- 4 ounces cream cheese, cubed
- 4 ounces shredded mozzarella cheese
- 1 pound frozen spinach, defrosted and thoroughly squeezed dry
For the Topping
- 1/2 cup shredded mozzarella cheese, additional, for topping
- 1/4 cup Parmigiano Reggiano cheese, freshly grated, for topping
- 1/4 cup Panko breadcrumbs, for topping
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
In a large skillet or Dutch oven, melt 1 tablespoon of the butter over medium heat. Add the finely diced yellow onion and sauté until it becomes soft and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the pan with the softened onions and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Add the remaining 1 1/2 tablespoons of butter to the pan. Once melted, stir in the all-purpose flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 5
Gradually whisk in the heavy cream and whole milk into the roux. Continue whisking continuously until the sauce thickens and is smooth, about 3-5 minutes.
⏱️ 5 min
- 6
Season the cream sauce with the chicken base, salt, black pepper, and a pinch of nutmeg. Stir well to combine all the seasonings.
⏱️ 1 min
- 7
Add the cubed cream cheese and the 4 ounces of shredded mozzarella cheese to the sauce. Stir continuously until both cheeses are completely melted and the sauce is smooth and creamy.
⏱️ 3 min
- 8
Stir in the defrosted and thoroughly squeezed dry spinach into the cream sauce. Ensure the spinach is evenly coated and well combined with the sauce. It is crucial to remove as much water as possible from the spinach to prevent a watery dish.
⏱️ 2 min
- 9
Pour the spinach mixture into an 8x8 inch baking dish or a similar oven-safe casserole dish.
⏱️ 1 min
- 10
Evenly spread the additional 1/2 cup of shredded mozzarella cheese over the spinach mixture. Grate the fresh Parmigiano Reggiano cheese generously over the mozzarella layer. Finally, sprinkle the Panko breadcrumbs over the top for a crispy crust.
⏱️ 2 min
- 11
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and bubbly. The Panko breadcrumbs should be perfectly browned and crispy.
⏱️ 20 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Restaurant Style Cream Spinach
Ingredients
For the Creamed Spinach
- 1/2 yellow onion, finely diced
- 2 tablespoons garlic, minced
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon chicken base
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 pinch nutmeg
- 4 ounces cream cheese, cubed
- 4 ounces shredded mozzarella cheese
- 1 pound frozen spinach, defrosted and thoroughly squeezed dry
For the Topping
- 1/2 cup shredded mozzarella cheese, additional, for topping
- 1/4 cup Parmigiano Reggiano cheese, freshly grated, for topping
- 1/4 cup Panko breadcrumbs, for topping
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
In a large skillet or Dutch oven, melt 1 tablespoon of the butter over medium heat. Add the finely diced yellow onion and sauté until it becomes soft and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the pan with the softened onions and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Add the remaining 1 1/2 tablespoons of butter to the pan. Once melted, stir in the all-purpose flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 5
Gradually whisk in the heavy cream and whole milk into the roux. Continue whisking continuously until the sauce thickens and is smooth, about 3-5 minutes.
⏱️ 5 min - 6
Season the cream sauce with the chicken base, salt, black pepper, and a pinch of nutmeg. Stir well to combine all the seasonings.
⏱️ 1 min - 7
Add the cubed cream cheese and the 4 ounces of shredded mozzarella cheese to the sauce. Stir continuously until both cheeses are completely melted and the sauce is smooth and creamy.
⏱️ 3 min - 8
Stir in the defrosted and thoroughly squeezed dry spinach into the cream sauce. Ensure the spinach is evenly coated and well combined with the sauce. It is crucial to remove as much water as possible from the spinach to prevent a watery dish.
⏱️ 2 min - 9
Pour the spinach mixture into an 8x8 inch baking dish or a similar oven-safe casserole dish.
⏱️ 1 min - 10
Evenly spread the additional 1/2 cup of shredded mozzarella cheese over the spinach mixture. Grate the fresh Parmigiano Reggiano cheese generously over the mozzarella layer. Finally, sprinkle the Panko breadcrumbs over the top for a crispy crust.
⏱️ 2 min - 11
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and bubbly. The Panko breadcrumbs should be perfectly browned and crispy.
⏱️ 20 min•🌡️ 375