Steakhouse Creamed Spinach with Gruyere Cheese

An image of steakhouse spinach in a small blue casserole dish.

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 346kcal

Author: Jami Powell

Equipment

Large Pot
Large skillet
Whisk
Spatula

Ingredients

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.

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