Why You’ll Love Cheesy Creamed Spinach Recipe
This cheesy creamed spinach delivers steakhouse-style flavor without requiring complicated techniques or a long list of ingredients. The combination of heavy cream, provolone, and Parmesan creates a rich sauce that coats every bite of spinach.
It is also a convenient side dish when you need something impressive in a relatively short amount of time. Wilting and thoroughly draining the spinach before adding the cream helps keep the finished dish thick and creamy rather than watery.
Another advantage is its versatility. You can adjust the cheeses, add extra seasonings, make it richer with cream cheese, or finish it under the broiler for a golden, bubbly topping.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 (10-ounce) bags fresh spinach, cleaned and roughly chopped
- 1/4 cup butter
- 3 tablespoons finely minced white onion
- 2 tablespoons minced garlic
- 1 1/4 cups heavy cream
- 6 slices provolone cheese
- 1/2 cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Directions
- Place a large skillet over medium-high heat. Add the fresh spinach in batches if necessary and cook, stirring frequently, until completely wilted.
- Transfer the wilted spinach to a colander. Allow it to cool slightly, then press or squeeze out as much excess moisture as possible. Removing the water is important for achieving a thick, creamy consistency.
- Return the skillet to medium heat and melt the butter. Add the finely minced onion and garlic.
- Cook the onion and garlic for about 5 minutes, stirring occasionally, until tender and fragrant. Avoid browning the garlic.
- Return the drained spinach to the skillet. Pour in the heavy cream and stir until everything is evenly combined.
- Tear the provolone slices into smaller pieces and distribute them over the spinach. Stir over medium heat until the cheese has completely melted into the cream.
- Add the freshly grated Parmesan and continue cooking and stirring until the sauce becomes rich and thick enough to coat the spinach.
- Taste and season with salt and freshly ground black pepper as needed.
- Remove from the heat and serve immediately while the creamed spinach is hot and the cheese sauce is smooth.
Servings and timing
This recipe makes approximately 10 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
The recipe works particularly well as a side dish for a larger family meal or holiday dinner. For smaller gatherings, the ingredients can be reduced while keeping the same basic preparation method.
Variations
For an extra-cheesy version, transfer the finished creamed spinach to a lightly greased baking dish. Sprinkle additional Parmesan over the surface and place it under the broiler briefly until the cheese becomes melted, bubbly, and lightly golden.
For a richer and thicker sauce, stir a few ounces of softened cream cheese into the skillet along with the heavy cream. Allow it to melt completely before adding the provolone.
Mozzarella, Gruyère, fontina, Monterey Jack, or another good melting cheese can replace some or all of the provolone. Each cheese will slightly change the flavor and texture of the finished dish.
For a little heat, add crushed red pepper flakes or a small pinch of cayenne pepper. Freshly grated nutmeg is another classic addition that pairs especially well with spinach and cream sauces.
You can also add sautéed mushrooms for a more substantial vegetable side dish. Cook the mushrooms separately until their moisture evaporates before combining them with the spinach.
For a smoky variation, add a small amount of cooked, crumbled bacon just before serving.
Storage/Reheating
Allow leftover cheesy creamed spinach to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
For the best texture, reheat leftovers gently in a saucepan or skillet over low to medium-low heat. Stir frequently so the cream and cheese sauce heats evenly without scorching. If the sauce has become unusually thick in the refrigerator, stir in a small splash of cream or milk while reheating.
Individual portions can also be reheated in the microwave. Heat in short intervals, stirring between each interval until warmed through.
Freezing is possible, but dairy-based sauces can sometimes separate or become slightly grainy after thawing. Refrigerating leftovers is preferable when you want to preserve the smoothest texture.
FAQs
Can I use frozen spinach instead of fresh spinach?
Yes. Frozen spinach can be substituted for fresh spinach, but it needs to be completely thawed and squeezed very thoroughly before being added to the skillet. Excess water can make the cream sauce thin and watery.
Why is my creamed spinach watery?
The most common reason is excess moisture remaining in the spinach. After wilting fresh spinach, drain it thoroughly and press out as much liquid as possible before combining it with the cream.
Can I make cheesy creamed spinach ahead of time?
Yes. Prepare the dish, allow it to cool, and refrigerate it in an airtight container. Reheat it slowly before serving, adding a splash of cream or milk if necessary to loosen the sauce.
What can I substitute for provolone cheese?
Mozzarella, fontina, Gruyère, Monterey Jack, or another mild melting cheese can work well. Choose a cheese that melts smoothly so the sauce maintains its creamy consistency.
Can I use half-and-half instead of heavy cream?
Yes, although the finished sauce may be lighter and slightly thinner. You may need to simmer it a little longer to achieve a thick, creamy consistency.
What should I serve with cheesy creamed spinach?
It pairs particularly well with steak, prime rib, roasted chicken, turkey, ham, pork chops, meatloaf, and other hearty main dishes. It can also complement pasta, rice, or roasted potatoes.
How do I make creamed spinach thicker?
First, make sure the spinach has been thoroughly drained. You can then simmer the finished mixture for a few extra minutes to reduce the liquid. Adding a little more Parmesan or a small amount of cream cheese can also produce a thicker consistency.
Can I bake cheesy creamed spinach?
Yes. Once the spinach mixture is prepared on the stovetop, transfer it to a baking dish, add extra grated cheese on top, and broil briefly until the surface is bubbling and golden.
Can I add more garlic?
Absolutely. The amount of garlic can easily be adjusted according to your preference. Just cook it gently with the onion so it becomes fragrant without burning.
How can I prevent the cheese sauce from becoming grainy?
Keep the heat moderate when melting the cheese and stir frequently. Avoid aggressively boiling the cream after the cheese has been added. Freshly grated Parmesan also tends to melt more smoothly than many pre-grated varieties.
Conclusion
Cheesy creamed spinach transforms a simple leafy vegetable into a rich, satisfying side dish with plenty of creamy, savory flavor. Fresh spinach, aromatic onion and garlic, heavy cream, provolone, and Parmesan come together in just about 30 minutes.
Its quick preparation makes it practical for everyday meals, while the luxurious cheese sauce makes it equally suitable for holiday dinners and special occasions. Serve it hot alongside your favorite main course for an easy steakhouse-inspired side that is comforting, versatile, and wonderfully cheesy.
Cheesy Creamed Spinach
A rich and creamy spinach side dish made with cheese, butter, and a smooth seasoned sauce. It is comforting, savory, and perfect alongside roasted or grilled mains.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 (10 ounce) packages frozen chopped spinach
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup shredded cheese
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Cook the frozen spinach according to the package directions, then drain thoroughly and set aside.
- Melt the butter in a saucepan over medium heat. Stir in the flour and cook briefly, stirring constantly.
- Gradually whisk in the milk and continue cooking until the sauce is smooth and thickened.
- Add the cheese and stir until completely melted and the sauce is creamy.
- Stir the drained spinach into the cheese sauce until evenly combined and heated through.
- Season with salt and black pepper to taste, then serve warm.
Notes
- Drain the spinach very well to prevent the finished dish from becoming watery.
- For a smoother sauce, add the milk gradually while whisking continuously.
- Store leftovers in an airtight container in the refrigerator and reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 35 mg
