The Ultimate Creamed Spinach |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is rich and cheesy and creamy and so good! Ingredients:
2 1/2 lbs fresh spinach, washed, stems trimmed |
4 1/2 tablespoons unsalted butter |
2 1/2 tablespoons all-purpose flour |
1 cup milk, scalded |
1/4 cup roughly grated gruyere cheese |
2 tablespoons finely grated parmesan cheese |
1/4 cup roughly grated parmesan cheese |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon freshly grated nutmeg |
1 dash hot pepper sauce |
1/2 teaspoon fresh lemon zest |
1/2 cup fresh breadcrumb |
Directions:
1. Cook the spinach, covered, in boiling salted water until tender, about 4 minutes. Rinse under cold running water; drain, pressing out all liquid with the back of a spoon. Chop fine.
2. In a medium saucepan over low heat, melt 2-1/2 T. of the butter. Stir in flour. Cook, stirring constantly, 2 minutes. Whisk in hot milk. Cook until thick, about 2 minutes. Add gruyere cheese, the 2 T. finely grated parmesan, salt, pepper, nutmeg, and hot pepper sauce. Stir in spinach; remove from heat. Stir in lemon zest; mix thoroughly. Transfer to a shallow, buttered, 4-cup baking dish.
3. In a small skillet over medium heat, melt remaining 2 T. butter. Stir in bread crumbs. Cook, stirring constantly, until golden. Spoon crumbs evenly over spinach mixture. Sprinkle with 1/4 cup of roughly grated parmesan.
4. Bake in a preheated 425-degree oven for 14 minutes.
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