Easy Creamed Spinach
Creamed spinach is a decadent, cheesy side dish special enough for the holidays but easy enough for any day. Warm, creamy, and comforting, this comes together in less than 20 minutes.
This easy creamed spinach recipe is a family favorite all year long. It’s a mix of baby spinach and a rich, creamy sauce of cheese, butter, and cream.
It only takes about 20 minutes to make from start to finish so it makes an especially good addition to a holiday side dish. It doesn’t require the oven, just a single pan on the stove top and you’re done.
Serve it along with your slow cooker turkey breast (or the Instant Pot version), or ham (we have an Instant Pot version for that too!), dressing or stuffing, mashed potatoes (don’t forget the gravy!) or sweet potatoes, and some creamed corn casserole for the perfect holiday dinner!
If you like this you’ll love our simple stove top creamed corn too!
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
Ingredients You’ll Need
Here’s what you’ll need:
- Fresh Baby Spinach – You should be able to find it in a bag at your local grocery store. If you can’t find it or prefer, you can also use frozen spinach.
- Butter – You can use salted or unsalted.
- Aromatics – We use both onions and garlic as well as a pinch of nutmeg.
- Flour – You can use regular all-purpose flour, or you could try using a gluten-free version if needed.
- Half and Half – A light cream or whole milk could also work in a pinch.
- Gruyere – If you can’ find this, you can use swiss cheese instead.
- Parmesan cheese – You’ll want to use fresh off the block or already shredded cheese, not the grated variety.
- Kosher salt and pepper – You can adjust these to your personal preference.
Instructions
Step 1 – Steam the spinach. To start, steam your fresh baby spinach until wilted and tender. This should only take a couple minutes. Once steamed, squeeze all the excess liquid from the spinach. If you don’t, it can become a bit runny when you mix in the cheese and cream.
Step 2 – Saute the onions and garlic. Heat a skillet over medium heat, melt butter, and then add onions and garlic. Cook the veggies for 3 to 4 minutes or until the onions become translucent.
Next, sprinkle the flour into the skillet, whisking for 1 to 2 minutes or until the flour lightly browns.
Step 3 – Make the sauce. Slowly mix in the half and half, whisking continuously until the sauce begins to thicken. This should take about 3 to 5 minutes.
Next, stir in the Gruyere and Parmesan cheese and stir until the cheese has melted.
Step 4 – Add in the spinach and remaining half and half. Add the spinach, salt, and pepper to the mixture and stir to combine. Finally, pour in the remaining half and half and stir until the mixture has loosened up in consistency.
Serve immediately.
Can You Use Frozen Spinach?
Yes, you can use frozen spinach.
Many creamed spinach recipes use frozen spinach, but we like the flavor and texture of steamed baby spinach better.
If you choose to use frozen, make sure to thaw it first and then get as much of the water out as possible. Since frozen spinach is usually chopped, the finished recipe may have a different texture.
Other Cheese Options
We love gruyere cheese because it melts very smoothly, but you can also use white cheddar, swiss, or mozzarella in place of gruyere.
How to Make it Ahead of Time
To make it ahead, allow it to cool completely. Store the creamed spinach in a sealed container and place in the refrigerator for up to 5 days.
We don’t suggest freezing this recipe because the dairy in the creamed spinach can change in consistency and texture.
To reheat the dish, place in a pot over medium heat and a splash of half and half. You’ll need to stir it until warmed through.
Looking for More Easy Sides?
- Cranberry Sweet Potato Casserole
- Air Fryer Asparagus
- Cheesy Bacon Brussels Sprouts
- Cheesy Baked Zucchini Casserole {Keto}
- Duchess Potatoes
- Pineapple Casserole
- Loaded Au Gratin Potatoes
- Winter Salad with Homemade Vinaigrette
- More Side Dish Recipes…
Like this recipe?
Make sure to follow us on Instagram and Pinterest for more recipes like this.
Easy Creamed Spinach
Ingredients
- 25 ounces Fresh Baby Spinach
- 2 tablespoons Butter
- ¼ cup Onion, finely diced
- 1 clove Garlic
- 1 pinch Nutmeg
- 3 tablespoons Flour
- 2 1/4 cups Half and Half, divided
- 1/2 cup Gruyere, shredded
- 1/4 cup Parmesan, shredded
- ½ teaspoon Kosher salt
- ¼ teaspoon Pepper
Instructions
- Steam fresh baby spinach until wilted and tender.
- Squeeze all of the excess liquid from the spinach.
- In a skillet over medium heat melt butter then add onions and garlic and cook for 3-4 minutes until the onions become translucent.
- Sprinkle flour into skillet whisking for 1-2 minutes until flour lightly browns.
- Slowly add 2 cups of half and half, whisking continuously until the sauce begins to thicken, 3-5 minutes.
- Stir in Gruyere and Parmesan cheese. Stir until the cheese has melted.
- Add the spinach, salt, and pepper to the mixture and stir to combine.
- Pour in the remaining half and half stirring until the mixture has loosened up in consistency.
- Serve immediately.
Would you believe that I’ve never tried creamed spinach?! This looks amazing – got room for one more at your Thanksgiving table? #client
Sure come on over I’ll make extra for you! 🙂
What does one do with all the spines in the baby spinach?
Baby spinach cooks down nice and tender so you don’t have to worry about cutting out the spines.
One of my favorites!!!
Can you make this ahead of time ?? For the day after
Yes, you can make this ahead of time. You can store it in a covered container in the refrigerator and then heat up by microwaving or heating slowly over low heat in a pot on the stove. You can add a little extra cream if it begins to dry out.