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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A delish version of creamed spinach with a crispy top. Ingredients:
3 pounds fresh baby spinach |
1 1/4 cups whole milk |
1 cup heavy whipping cream |
1/4 cup butter |
2 small shallots, finely diced |
1/4 cup all-purpose flour |
1/8 teaspoon ground nutmeg |
salt and ground black pepper to taste |
1/4 cup grated romano cheese |
1/4 cup dry bread crumbs |
Directions:
1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Bring about 1 inch of lightly salted water to a boil in a skillet; cook spinach in 2 batches until wilted, 1 to 2 minutes. Drain and rinse spinach under cold water until cool; squeeze small handfuls to remove moisture and coarsely chop.
3. Heat milk and heavy cream in a saucepan over medium heat, stirring occasionally, until warm.
4. Meanwhile, melt butter in a large saucepan over medium-low heat; cook and stir shallots until softened, about 5 minutes. Stir in flour and cook for about 3 minutes; add warm milk and cream mixture, whisking constantly. Simmer and whisk until thickened, 3 to 4 more minutes. Stir in spinach and nutmeg; season with salt and black pepper.
5. Transfer spinach mixture to a baking dish. Sprinkle with Romano cheese and bread crumbs.
6. Broil in preheated oven until just browned, about 5 minutes.
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