Use frozen or fresh spinach for this easy creamed spinach recipe that’s the ultimate cozy side dish! But this isn’t just your average creamed spinach. We’re elevating the recipe with nutty gruyere cheese and a garlic breadcrumb topping that just takes this humble spinach recipe over the top! This creamed spinach is a year-round staple but a must-make this holiday season!
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The Easiest Creamed Spinach Recipe You’ll Ever Make
If you’re like me and you love enjoying creamed spinach whenever you visit a steakhouse, this recipe is for you! I honestly always forget how good it is, but it’s one of my favorite dishes to order.
The secret? It might feel fancy when you’re dining out, but creamed spinach could not be easier to make at home! The recipe starts with chopped frozen spinach that we thaw and then cook down in a cream sauce made with shallots, garlic, butter, dijon, and a hint of nutmeg. To take things over the top, we finish the spinach with gruyere cheese and top it all off with crispy garlic & thyme breadcrumbs.
This creamed spinach recipe is truly restaurant quality and would be so good served up alongside prime rib or steak au poivre!
Helpful Cooking Tools
Key Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- Frozen spinach. I love using frozen spinach! It’s economical and easy to prep. If you prefer to use fresh, you’ll need about 2 lbs and you’ll need to blanch or steam it before using.
- Heavy cream. Heavy cream is the base of creamed spinach.
- Shallots. I love the onion flavor that shallot adds without going overboard.
- Butter. You could swap in oil but I love the flavor that butter adds.
- Dijon. A bit of dijon adds so much flavor.
- Nutmeg. It may seem weird but it just adds a subtle spice flavor.
- Gruyere. Do not buy pre-shredded cheese here! If you can’t find gruyere, parmesan works great too.
- Panko breadcrumbs. For a crunchy topping, panko or fresh breadcrumbs are the way to go. Canned breadcrumbs are too fine.
How to Make Creamed Spinach with Gruyere
Frozen vs Fresh Spinach: I’ve always been absolutely fine using frozen chopped spinach–I love that it’s already blanched and chopped for ease. That being said, you can absolutely swap in fresh spinach if you prefer. You’ll need to blanch it in salted water, drain it really well, and chop before using.
- Make the breadcrumb topping. The goal here is to get the breadcrumbs golden brown and crispy so that you can just pop them right on top of the creamed spinach. Cook them low and slow in the butter just until golden brown.
- Prep your spinach. So that you don’t end up with watery creamed spinach, make sure your spinach is totally defrosted. Then, drain it in a colander and use paper towels to press out any water. If the pieces are large, you can chop them a little finer.
- Saute the shallots and garlic. The trick here is to keep the heat low! We want to soften the shallots and garlic without browning them.
- Simmer the heavy cream. Since this recipe doesn’t use flour to thicken the sauce, you’re just going to slightly reduce the cream by simmering it with the dijon, nutmeg, and pepper. Once it can coat the back of a spoon, it’s ready!
- Add the spinach and cheese. Once your cream base is thick, add in the spinach and bring it all to a simmer for a few minutes to warm the spinach through and infuse the flavors. Then, fold in your gruyere and season everything with salt to taste. Top it off with your toasty breadcrumbs and your creamed spinach is finished!
Serving Suggestions
I love this creamed spinach recipe because it’s SO versatile. It’s an easy side dish that can be served with so many different mains, but here are some of my favorites:
- Herb Crusted Prime Rib
- Roasted Beef Tenderloin
- Crispy Roast Chicken
- Steak au Poivre
- Cider & Sage Pork Chops
- Easy Chicken Piccata
- Red Wine Braised Short Ribs
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Vegetable Side Dishes to Try
Roasted Carrots & Whipped Feta
Homemade Green Bean Casserole
Garlic Sautéed Green Beans
Grilled Lemon Parmesan Asparagus
Brussels Sprouts Gratin
Miso Honey Glazed Brussels Sprouts
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The Easiest Creamed Spinach with Gruyere
Ingredients
Creamed Spinach
- 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
Breadcrumb Topping
- 3 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon garlic powder
- 1/2 cup panko breadcrumbs
Instructions
- Prep the spinach. Drain the thawed spinach in a colander, then use paper towels to wring as much of the water out of the spinach as possible. If the pieces are large, use a sharp knife to roughly chop the spinach. Set aside.
- Make the topping. Melt the butter over medium heat in a small skillet. Add the thyme leaves and cook for 30 seconds. Add in the panko and garlic powder and toss to coat in the butter. Cook, stirring occasionally, until golden brown. Season with salt and pepper and set aside.
- Saute the shallots and garlic. Melt the butter in a large skillet over medium low heat. Once the butter is melted, add the shallots and garlic. Cook, stirring often, until the shallot is soft but doesn’t have any color on it.
- Reduce the cream. Increase the heat to medium. Switch to a whisk, and whisk in the heavy cream, dijon mustard, nutmeg and black pepper and bring to a gentle simmer. Simmer for about 5-6 minutes, until the sauce has thickened a bit. Stir in the chopped spinach and season with salt. Simmer for 5 minutes.
- Finish. Remove the pan from the heat and fold in the gruyere cheese. Top with the toasted bread crumbs and serve right away.
Rate & Review This Recipe
This is BY FAR the best creamed spinach I’ve ever eaten, either at a restaurant or made at home. The depth of flavor is incredible; thanks for a truly spectacular recipe! This will be a staple at our house!