Epinards au Gratin - Creamed Spinach
Creamed spinach, or epinards au gratin, is a classic steakhouse or French bistro side dish. It's rich, comforting, and packed with spinach goodness!
Equipment
- 1 1.5 qt casserole, 8"x8" baking dish, or 6-8 ramekins
- pot & strainer to blanch fresh spinach (not needed for frozen spinach)
Ingredients
- 1 ½ lbs spinach use fresh or frozen spinach
- ½ cup butter 8 tbsp or 4 oz, softened
- 1 tbsp shallots peeled & minced
- 2 tsp garlic 1 large or 2 small cloves, peeled & minced
- 1 cup Parmesan cheese, grated about 3 oz by weight
- ¾ cup heavy cream 6 oz, or add up to 8 oz for creamier spinach
- ¾ tsp kosher salt or to taste
- ½ tsp pepper or to taste
- ⅛ tsp nutmeg (freshly grated if possible) or to taste
Instructions
- Blanch, shock, & chop spinach. (expand)
- Drain and squeeze as much liquid as possible from the spinach and place in a medium mixing bowl.
- Butter a one to one and a half quart baking dish or half-hotel pan generously with the butter and sprinkle with the minced garlic. You can also bake this in individual ramekins.
- Add the minced shallots, salt, pepper, and nutmeg to the spinach. Stir in the heavy cream and half of the Parmesan cheese, and fold to mix well.
- Spread the spinach mixture into an even layer in the buttered dish. Top with the rest of the cheese. You can cover and refrigerate the dish for up to 3 days at this point, or freeze.
- Preheat the oven to 450℉. Bake until the mixture is hot and bubbly throughout and the cheese on top is light golden brown, about 25-30 minutes.
Notes
Notes on Nutritional Info: Values shown are only an estimate, and calculated using 6 oz of cream.
Nutrition
Calories: 336kcalCarbohydrates: 8gProtein: 9gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 89mgSodium: 802mgPotassium: 708mgFiber: 3gSugar: 2gVitamin A: 11689IUVitamin C: 32mgCalcium: 287mgIron: 3mg
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