Cheesy Spinach Bake
Updated Nov. 15, 2023
- Total Time
- 60 minutes, plus thawing
- Prep Time
- 20 minutes, plus thawing
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- 1large yellow onion or 2 shallots, finely chopped
- 3garlic cloves, coarsely chopped
- Salt and pepper
- ½cup panko or fresh coarse bread crumbs
- 1cup/3 ounces finely grated Parmesan
- 5(10-ounce) packages frozen chopped spinach, thawed and squeezed dry
- 2cups (1 pint) half-and-half
- ¼teaspoon ground nutmeg (optional)
- ½cup/1½ ounces grated Gruyère or extra-sharp Cheddar
Nutritional analysis per serving (8 servings)
272 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 13 grams protein; 670 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. In a large, ovenproof skillet, melt the butter over medium. Spoon out 1 tablespoon of the butter into a medium bowl. To the skillet, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 7 to 10 minutes.
- Step 2
While the onions are sautéing, stir the bread crumbs into the bowl of butter until coated, season with salt and pepper, then stir in half the Parmesan.
- Step 3
Add the spinach to the skillet and stir until warm and dry, perhaps even sticking to the skillet, 2 to 4 minutes. Turn off the heat. Stir in the half-and-half, remaining Parmesan and the nutmeg (if using), then taste and adjust seasonings with salt and pepper. (If you’d like to bake this dish in a 2 ½-quart or larger casserole dish rather than directly in the skillet, transfer the spinach now.)
- Step 4
Top evenly with the Gruyère, then the panko mixture. Bake until golden on top and bubbling around the edges, 20 to 25 minutes.
Private Notes
Comments
Five boxes of frozen spinach is not a lot. It's correct.
This recipe is what we in Louisiana call Spinach Madeline. We top ours with Durkee or French’s Fried Onions. We fight over the leftovers in my family!
When I have made it with fresh spinach, I have used 1kg and wilted it in batches. Also, I add 2 jalapeños, deseeded and finely chopped, as well as a pinch of cayenne pepper. I omit the nutmeg and toss the breadcrumbs in garlic oil.
I prepped this on Wednesday ahead of thanksgiving yesterday. I added garlic (duh) and, per other reviewers’ suggestions, doubled the cheese and panko. I aggressively squeezed the spinach and subsequently could’ve added more cream. Total crowd pleaser. Will definitely make again (with more cream).
This is an impressive side dish to make for a crowd. Two tips. The spinach needs to be VERY dry so don’t rush. Put it in a towel and wring it out; cook it for 6 minutes; and let it sit off the burner a while before you add the cream. And yes, double all the cheese and salt it well. Once you commit to half-and-half, this is not a healthy dish anyway. So go for it!
Found this a bit bland, even with some of the adjustments from the comments to add more garlic, panko and cheese. it also makes a huge amount - used as a side dish to grilled chicken, it would easily have been enough for 10-12, not 6-8.