Description
A rich and creamy side dish made with spinach, butter, cream, and cheese, just like the classic version served at high-end steakhouses.
Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 10 oz fresh spinach or 1 package (10 oz) frozen chopped spinach, thawed and drained
- 2 oz cream cheese
Instructions
- In a large skillet, melt butter over medium heat.
- Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the garlic and cook for another 30 seconds until fragrant.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps.
- Season with nutmeg, salt, and pepper.
- Simmer the mixture until thickened, about 3-5 minutes.
- Add the Parmesan cheese and cream cheese, stirring until melted and smooth.
- Add the spinach and cook until heated through and well combined with the cream sauce.
- Adjust seasoning if needed and serve warm.
Notes
- For a richer flavor, substitute some Parmesan with Gruyère or Asiago cheese.
- You can use fresh or frozen spinach depending on availability.
- Leftovers can be stored in the fridge for up to 3 days.