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Steakhouse Creamed Spinach with Parmesan

Steakhouse creamed spinach is made in a skillet with a creamy Parmesan sauce, tender spinach, and a hint of nutmeg. This rich, savory side dish comes together on the stovetop with a smooth sauce and melted cheese.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 0.5 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 2 package (10 oz) spinach frozen, chopped, thawed and squeezed very dry
  • 0.5 cup Parmesan cheese finely grated
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg

Equipment

  • 1 12-inch skillet

Method
 

  1. Melt the butter in a 12-inch skillet over medium heat.
  2. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the flour and cook, stirring, for 1 minute.
  5. Gradually whisk in the milk and heavy cream until smooth.
  6. Bring to a gentle simmer and cook for 3 to 5 minutes, stirring often, until thickened.
  7. Reduce the heat to low and stir in the spinach, Parmesan, salt, pepper, and nutmeg.
  8. Cook for 3 to 4 minutes, stirring, until the spinach is hot and the Parmesan is melted.

Notes

For the smoothest sauce, add the milk and cream gradually while whisking. Refrigerate leftovers for up to 3 days; freezing is not recommended because the sauce may separate. For a gluten-free variation, use a 1:1 gluten-free flour blend.