Creamed Spinach
Source: adapted from the350degreeoven.com
This parmesan creamed spinach makes a wonderful accompaniment to a prime rib roast or steak dinner. The best part about this dish is that it can be prepared ahead of time and reheated just before serving – which makes it a perfect choice for dinner parties or holiday dinners
24 oz fresh baby spinach leaves (or 10 oz frozen spinach)
1/2 cup (1 stick) unsalted butter
1 large shallot, chopped (or 1/3 c. chopped red onion)
1 tsp salt
pinch fresh grated nutmeg
1/4 cup flour
2 1/4 cup milk
1 cup fresh grated Parmesan cheese
Microwave the spinach in a large bowl for 4-5 minutes. Allow to cool, squeeze out the water, and roughly chop.
Melt the butter in a large saute pan, add the chopped shallot, salt, and nutmeg. Saute over medium heat for about 2 minutes, until shallot becomes translucent
Stir in the flour to create a roux, and cook for about 1 minute until the mixture is uniform with no lumps.
Slowly add the milk, cook and stir to a gentle boil and the mixture thickens.
Turn off the heat, and stir in 3/4 cup Parmesan cheese. (Reserve 1/4 cup Parmesan for the topping.)
Stir in the chopped spinach, and mix together until combined well. Taste and add salt and pepper if needed. Pour the mixture into a large casserole dish, and top with the remaining 1/4 cup Parmesan cheese.
You can store this in the refrigerator (covered) for up to a day in advance at this point. Otherwise, you can bake immediately.
To heat, bring the casserole to room temperature first, then bake in a 350 degree oven for 20-30 minutes until hot and bubbly. If you plan to bake this immediately (instead of refrigerating overnight), then it will be done after 10-15 minutes in the oven.
4 servings