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The Ultimate Creamed Spinach with Gruyère Béchamel Recipe

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4 from 7 reviews

This Ultimate Creamed Spinach with Gruyère Béchamel is a rich and flavorful side dish featuring tender blanched baby spinach combined with a creamy Gruyère and Parmesan-infused béchamel sauce. Perfectly seasoned with shallots, garlic, nutmeg, and plenty of cheesy goodness, this dish can be served straight from the skillet or broiled for a golden, bubbly top. A classic accompaniment that elevates any meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Spinach Preparation

  • 2 lbs (32 oz) fresh baby spinach
  • 2 tsp Kosher salt, divided

Béchamel & Flavoring

  • 2 Tbsp unsalted butter
  • 1 medium shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 Tbsp all-purpose flour
  • 1 cup milk
  • ½ cup heavy cream
  • ¼ tsp grated nutmeg

Cheeses and Seasoning

  • ¾ cup (2½-3 oz) Gruyère, grated
  • ¼ cup (1 oz) Parmigiano Reggiano, grated, plus more for serving
  • Freshly ground black pepper, to taste

Instructions

  1. Blanch the spinach: Bring a large pot of salted water to a rapid boil over high heat. Add the baby spinach and cook for 10-20 seconds until wilted. Drain immediately in a colander and squeeze out as much excess water as possible to avoid watery creamed spinach. Set aside.
  2. Sweat the shallot: In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the finely chopped shallot and season lightly with ¼ teaspoon of kosher salt. Cook, stirring occasionally, until it becomes translucent, about 3-4 minutes. Add the chopped garlic and cook for another minute until fragrant.
  3. Make a roux and béchamel: Sprinkle 1 tablespoon of all-purpose flour into the skillet. Whisk continuously until the flour is fully absorbed and lightly cooked. Slowly pour in 1 cup of milk and ½ cup of heavy cream while whisking to combine smoothly. Stir in ¼ teaspoon of grated nutmeg. Bring the mixture to a boil, then reduce heat and simmer gently for 3-5 minutes until thickened into a creamy sauce. Meanwhile, preheat the broiler to high with the oven rack positioned about 6 inches below the heating element.
  4. Add the spinach and cheeses: Add the blanched spinach to the béchamel in the skillet. Stir well and cook for 1-2 minutes, allowing the spinach to incorporate into the creamy sauce. Sprinkle about two-thirds of the Gruyère and Parmesan cheese along with the remaining kosher salt. Stir thoroughly and taste season; adjust if necessary.
  5. Optional broiling: Transfer the creamed spinach mixture to a baking dish. Top evenly with the remaining Gruyère and Parmesan cheeses. Place under the preheated broiler for 3-5 minutes until the cheese on top turns golden brown and bubbly. Serve immediately, garnished with freshly cracked black pepper and extra grated Parmesan if desired.

Notes

  • Squeezing the spinach well after blanching is critical to prevent watery creamed spinach.
  • Gruyère adds a nutty, creamy depth while Parmesan contributes sharpness—feel free to adjust cheese quantities to taste.
  • The broiling step is optional but enhances the dish with a beautifully browned cheese crust.
  • For a lighter version, substitute half-and-half for heavy cream or use less butter.
  • Make sure to whisk the flour thoroughly to avoid lumps when making the béchamel.

Find it online: https://cheftinaskitchen.com/the-ultimate-creamed-spinach-with-gruyere-bechamel-recipe/