Steakhouse Creamed Spinach with Gruyere Cheese

Steakhouse Creamed Spinach with Gruyere Cheese is a rich creamed spinach side dish recipe where fresh spinach is folded into a velvety cheese sauce made with cream, garlic, and nutmeg. It delivers restaurant-style flavor, luxuriously creamy texture, and 30-minute stovetop cooking.

If you like this cheesy side dish, you may also love our Roasted Asparagus with Gruyere, Cheesy Broccoli and Cauliflower Bake, or our Creamy Lemon Risotto.

Why We Love This Recipe

• Rich and Creamy: The blend of Gruyere and Parmigiano Reggiano cheeses creates an irresistibly creamy texture, just like our Spinach Artichoke Dip without Mayo.
• Easy to Make: With simple ingredients and straightforward steps, it's perfect for busy weeknights.
• Versatile Side Dish: Pairs well with various main courses, from steak to chicken.

Steakhouse Creamed Spinach Ingredients

• Fresh Spinach: Use fresh spinach for the best flavor and texture.
• Butter: Unsalted butter helps control the salt level in the dish.
• All-Purpose Flour: Acts as a thickening agent for the creamy sauce.
• Whole Milk: Adds a rich, creamy base to the sauce.
• Heavy Cream: Improves the creaminess and richness of the dish.
• Gruyere Cheese: Provides a smooth, nutty flavor.
• Parmigiano Reggiano: Adds a sharp, savory note.
• Garlic: Fresh garlic adds depth and aroma.
• Nutmeg: A touch of nutmeg brings warmth and complexity.
• Cayenne Pepper: Adds a subtle kick.
• Salt and Black Pepper: Essential for seasoning.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Spinach: You can use frozen spinach if fresh is not available. Thaw and drain it thoroughly before using.
• Gruyere Cheese: Swap with Swiss cheese for a similar flavor.
• Diet-Friendly: Use low-fat milk and reduce the amount of cheese for a lighter version.
• Spicy: Add more cayenne pepper or a pinch of red pepper flakes for extra heat.

How to Make Steakhouse Creamed Spinach with Gruyere

STEP ONE: Make the Roux

In a Dutch oven, melt butter over medium heat and sauté minced garlic for 1 minute. Stir in flour and cook for 2 minutes, forming a smooth, golden roux.

STEP TWO: Build the Cream Sauce

Gradually, whisk in milk and cream. Once thickened, stir in Gruyere and Parmigiano Reggiano until melted and smooth.

STEP THREE: Season and Add Spinach

Add nutmeg, red pepper flakes, salt, and pepper. Stir in fresh, coarsely chopped spinach by handfuls until fully wilted and coated in the creamy sauce.

STEP FOUR: Simmer and Serve

Simmer for 2-3 minutes to bring everything together. Serve warm as a comforting side dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended. To reheat, gently warm on the stovetop over low heat, stirring frequently to maintain the creamy consistency.

Recipe FAQs

Related

• Creamy Mushroom Risotto with Truffle Oil
• Broccoli Orzo
• Cheesy Scalloped Potatoes

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📖 Recipe

Steakhouse Creamed Spinach with Gruyere Cheese

Jami Powell

Steakhouse Creamed Spinach with Gruyere Cheese is a rich creamed spinach side dish recipe where fresh spinach is folded into a velvety cheese sauce made with cream, garlic, and nutmeg. It delivers restaurant-style flavor, luxuriously creamy texture, and 30-minute stovetop cooking.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

1x2x3x

Course Side Dish

Cuisine American

Servings 6

Calories 346 kcal

Equipment

• ▢
  Large Pot
• ▢
  Large skillet
• ▢
  Whisk
• ▢
  Spatula

Ingredients

  

1x2x3x

• ▢ 2 pounds fresh spinach coarsely chopped
• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 cup whole milk
• ▢ 1 cup heavy cream
• ▢ 1 cup Gruyere cheese grated
• ▢ ¼ cup Parmigiano Reggiano grated
• ▢ 2 cloves garlic minced
• ▢ ¼ teaspoon ground nutmeg
• ▢ pinch red pepper flakes
• ▢ salt and black pepper to taste

Instructions

 

• Melt the butter in a large Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute, just until fragrant. Sprinkle in the flour and stir constantly for 2 minutes, forming a smooth, golden roux.
• Slowly whisk in the milk and cream, stirring until the mixture is completely smooth and starts to thicken-about 3 to 4 minutes. Add in the Gruyere and Parmigiano Reggiano. Stir until the cheese is fully melted and the sauce is rich and velvety.
• Stir in the nutmeg, red pepper flakes, salt, and black pepper. Taste and adjust seasoning if needed.
• Add the fresh coarsely chopped spinach by large handfuls, stirring after each addition. Continue until all of the spinach is wilted and fully coated in the cheese sauce-this takes about 3 to 4 minutes total.
• Let the mixture simmer gently for another 2 minutes to allow the flavors to blend. Serve warm as a creamy side dish.

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Notes

Cooking Notes

The sauce starts with a simple roux that thickens the milk and cream into a smooth base. Add the spinach in large handfuls so it wilts gradually without releasing too much liquid into the sauce. Once everything is combined, let the spinach simmer briefly so the flavors blend and the sauce stays creamy.

Tips for Best Results

• Whisk the milk and cream slowly into the roux so the sauce stays smooth and lump-free.
• Let the cheeses melt completely before adding the spinach.
• Add the spinach in batches so it wilts evenly into the sauce.
• Allow the mixture to simmer briefly at the end so the sauce thickens and the flavors come together.

How to Know It’s Ready

The spinach should be fully wilted and coated in a thick, creamy cheese sauce. The mixture will look glossy and spoonable, with no excess liquid pooling in the pan.

Nutrition

Calories: 346kcalCarbohydrates: 11gProtein: 15gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 87mgSodium: 370mgPotassium: 972mgFiber: 3gSugar: 4gVitamin A: 15185IUVitamin C: 43mgCalcium: 501mgIron: 4mg

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