This steakhouse creamed spinach combines fresh baby spinach, shallots, garlic, and melted Gruyère cheese in a silky béchamel base. The result is an elegant, restaurant-quality side that pairs beautifully with steak or roasted meat.
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Mince the garlic cloves and thinly slice the shallot.
In a large pot over medium heat, melt the unsalted butter.
Add the sliced shallots and minced garlic to the pot. Season with a pinch of kosher salt and freshly ground black pepper.
Sauté until the aromatics are fragrant.
Sprinkle in the all-purpose flour and stir to combine, creating a roux. Cook for about 1 minute to eliminate the raw flour taste.
Slowly pour in the cold whole milk, stirring constantly. Season with another pinch of kosher salt and freshly grated nutmeg.
Bring the sauce to a boil, then immediately reduce the heat to a simmer. Cook for 3-5 minutes, stirring, until the sauce thickens into a paste-like consistency.
Add the baby spinach to the pot. It's best to tear the spinach as you add it. Season with more kosher salt and black pepper.
Cover the pot and let the spinach steam for 1 minute.
Uncover and stir for 2-3 minutes until all the spinach has wilted and is incorporated into the sauce.
Turn off the heat. Add the freshly grated Gruyère cheese.
Stir until the cheese is completely melted. Serve immediately.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk if needed to restore creaminess.
Yes. Prepare up to 2 days ahead, store in an airtight container, and reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of milk if the sauce thickens too much.
Whisk the flour into melted butter to form a smooth roux before adding cold milk slowly while whisking constantly. Avoid high heat, which can cause lumps.
Yes. Swiss cheese, Emmental, or aged cheddar work well. Avoid pre-shredded varieties, which contain anti-caking agents; use freshly grated for best melting.
The spinach will wilt and darken slightly, and excess moisture will evaporate. This typically takes 3–5 minutes after adding to the sauce.
Yes. Double or halve all ingredients proportionally. The cooking time remains about the same for wilting the spinach.
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