The Ultimate Creamed Spinach with Gruyère Béchamel
This creamed spinach with gruyère is rich, creamy, and utterly irresistible. Fresh spinach is folded into a silky béchamel, finished with nutty Gruyère and Parmesan, then broiled until golden and bubbling. A steakhouse-worthy side dish that pairs beautifully with steak, chicken, pork, or holiday dinners. Don't be surprised when it steals the spotlight!
Servings: 8 servings
Calories: 248kcal
Video
Equipment
2-Qt (7x11) oval baking dish, or similar – you can really use any size baking dish that will fit the spinach!
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
Calories: 248kcal | Carbohydrates: 8g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 383mg | Potassium: 734mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11257IU | Vitamin C: 33mg | Calcium: 475mg | Iron: 3mg
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