This cheesy creamed spinach recipe is a delicious side dish that combines fresh baby spinach with a Gruyere-infused béchamel sauce. The recipe is a breeze to whip up, too! The finishing touch under the broiler creates a golden brown, bubbly top layer for a restaurant-worthy side dish that is as beautiful as it is satisfying. Cheese lovers will be thrilled!
This is one of those recipes that pairs well with practically any main dish, holiday or otherwise. Whether you’re enjoying a juicy, perfectly seared steak, roasted chicken, pork chops, or a whole tenderloin for the holidays, it is loved by all and disappears at lightning speed.
Spinach lovers may also enjoy quick-sautéed spinach with garlic and white beans, a homemade spinach frittata with fresh herbs, or this rich, cheesy spinach and ricotta cannelloni next.
Fresh vs. Frozen Spinach
I haven’t tested this with frozen spinach (I’m really not a fan, I think it never tastes as good as fresh). You’d need a LOT to make this. If you plan to use frozen, be sure to thaw it completely and squeeze out any excess moisture before using.
How To Make Creamed Spinach
Full instructions can be found in the recipe card below.
Is blanching the spinach necessary? It helps retain color and nutrients, but you can sauté fresh spinach if you prefer a different texture. I’ve tested both ways and they each come out great. But yes, you have to cook the spinach down a little bit first to achieve these results!
Broiling, however, is optional. If you want it extra cheesy with crisp, golden brown bits on top — my favorite part! — sprinkle a bit more cheese on top then broil until bubbly. It’s remarkable how much creamed spinach I can eat when I really set my mind to it! 😂
Chef-Tested Tips 👩🏻🍳
- Blanch just to wilt—don’t fully cook the spinach.
- Roux first: Cook the flour until absorbed and foamy, then whisk in milk/cream to avoid lumps.
- Add cheese gradually over low heat, stirring until smooth between additions.
- Watch the broiler: Pull as soon as it’s deeply golden—seconds matter.
- Bake/serve in the skillet if oven-safe; I only use a larger dish for family-style serving.
Make It A Complete Meal
This creamed spinach with béchamel is so versatile, it goes with practically any main dish! I love it paired with pan-seared NY strip or perfectly cooked filet mignon (spinach is a total steakhouse side dish!) and it goes wonderfully with lamb dishes like smoked leg of lamb or rosemary-roasted lamb chops.
You could also enjoy with chicken dishes (try it with oven-roasted chicken Provencal) or pork mains (like brined pork chops with sage and garlic).
Substitutions and Variations
- Try adding crispy crumbled bacon for a smoky flavor.
- Stir in sautéed mushrooms or roasted garlic.
- If you can’t find Gruyere cheese, substitute with Swiss cheese, Emmental, Fontina, or Comte.
- Out of nutmeg? A pinch of mace or ground coriander will work.
I am quite literally obsessed with this easy creamed spinach recipe, and I find myself making it again and again because it goes with everything! Truly, make this — you won’t regret one single bite!
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The Ultimate Creamed Spinach with Gruyère Béchamel
Video
Equipment
Ingredients
- 2 lbs (32 oz) fresh baby spinach
- 2 Tbsp unsalted butter
- 1 medium shallot, finely chopped
- 3 cloves garlic, finely chopped
- 2 tsp Kosher salt, divided
- 1 Tbsp all-purpose flour
- 1 cup milk
- ½ cup heavy cream
- ¼ tsp grated nutmeg
- ¾ cup (2½-3 oz) Gruyere, grated
- ¼ cup (1 oz) Parmigiano Reggiano, grated, plus more for serving
- Freshly ground black pepper
Instructions
- Blanch the spinach. Bring a large pot of salted water to a rapid boil over high heat. Add the baby spinach, then cook for 10-20 seconds, or until the spinach has wilted. Drain over a colander, then squeeze out as much excess water as possible. If you skip this step, the dish will be watery. Set aside.
- Sweat the shallot. Melt 2 Tbsp butter in a large skillet over medium heat. Add 1 chopped shallot then season lightly with ¼ tsp Kosher salt. Cook, stirring occasionally, until translucent, about 3-4 minutes. Add 3 cloves of chopped garlic, then cook 1 minute more.
- Make a roux. Add 1 Tbsp flour, then use a whisk to stir until the flour is completely absorbed. Slowly pour in 1 cup milk and ½ cup heavy cream. Add ¼ tsp grated nutmeg, then stir well. Bring the mixture to a boil, then reduce the heat and simmer for 3-5 minutes, until thickened. Meanwhile, preheat a broiler to high with an oven rack about 6-inches below the heating unit.
- Add the spinach. To the skillet, add the blanched spinach. Cook, stirring occasionally, for 1-2 minutes, then sprinkle on about ⅔ of both the Gruyere and Parmesan cheeses along with remaining kosher salt. Stir well, then taste and adjust seasoning as needed.
- Optional broiling: Transfer to the prepared baking dish, sprinkle the remaining Gruyere and Parmesan on top, then broil on high for 3-5 minutes, or until the top is golden brown and bubbly. Serve immediately with freshly cracked black pepper (and an extra sprinkling of grated Parmesan, if wanted)!
Notes
- Spinach: Fully wilt before adding to the béchamel (sauté instead of blanching if preferred).
- Make ahead: Cook spinach, béchamel, and aromatics up to 2 days ahead; refrigerate separately. Reheat, combine, top with cheese, and broil.
- Storage & reheating: Refrigerate up to 3 days. Reheat gently with a splash of milk or cream.
- Freezing: Optional—texture may soften. Freeze 1–2 months; thaw and reheat gently, adding milk as needed.
Nutrition
Photography by: Alana of Your Home Made Healthy.
Truly the perfect creamed spinach recipe — cheesy, nutty, and great with any main dish!
This is definitely the best creamed spinach recipe I’ve ever tried. Really delicious and cosy too. It was easy to make and mine turned out looking just like the pictures too.
(Review provided by an employee of wellseasonedstudio.com.)
Truly the best! I have absolutely zero self control around this one haha! Thanks, Marie! xo, Ari
Ari, I use baby spinach, all the time, but just as a thought because of Thanksgiving being so time-consuming with dishes have you ever tried this with frozen spinach?
I’m going to set aside my recipe this year and I’m going to use this one for my Thanksgiving table
Many thanks.
Hi! My husband adamantly hates frozen spinach, so I always opt for fresh, but yes you can absolutely use frozen. My guess is you’ll need 2 or 3 packages of frozen spinach that is thawed completely. I’d also recommend squeezing out as much excess moisture as possible. If you give this a try, please report back! xo, Ari
Many thanks
Of course! Happy to help. xo, Ari
Loved this recipe! Made recipe for 4 and there were no leftovers!
It’s my absolutely favorite spinach recipe! How good does it look with that perfectly cooked steak?! Well done you! xo, Ari
do you have a heavy cream substitute you recommend?
Hi Caitie! I have only tested this with heavy cream, but in many other recipes I’ve substituted heavy cream with coconut milk for a dairy-free option. The end result will taste different (it’ll be sweeter), but you could experiment and see what you think. Not sure how that flavor would work with Gruyere. Is it a dairy aversion or lactose? Lactose-free milk could be a great option. Good luck! xo, Ari
Such a fabulous recipe. Made it tonight as a side to poached salmon. Delicious!
We made it last night too, Janet! My all-time favorite spinach recipe. Thanks for giving it a try! xo Ari