Parmesan Creamed Spinach (Ruth’s Chris Creamed Spinach copycat recipe)

We’ve been to Ruth Chris’ steakhouse before, but I’m a huge fan of creamed spinach. I liked this one, but it had a little too much nutmeg for my taste, but that’s easily adjustable.

Parmesan Creamed Spinach (Ruth’s Chris Creamed Spinach copycat recipe)

(Adapted from The 350 Degree Oven)

 

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1 lb. baby spinach

1/2 c. unsalted butter

1 large shallot, chopped (or 1/3 c. chopped red onion)

1 bay leaf

1 tsp. salt

1/2 tsp. nutmeg (& extra for sprinkling)

1/4 c. flour

2 c. milk

1 c. grated Parmesan cheese

 

Microwave the spinach in a large bowl for 4-5 minutes.

 

 

 

Allow to cool, squeeze out the water, and roughly chop.

 

In a large saute pan, melt the butter.

 

 

 

Add the chopped shallot, bay leaf, salt, and nutmeg.  Saute the shallot over medium heat for about 2 minutes (when the shallot becomes translucent).

 

 

 

Slowly add the milk, while stirring to incorporate the roux.

 

 

 

Cook and stir the milk mixture to a gentle boil and the mixture thickens.

 

 

 

Remove the bay leaf.  Turn off the heat, and stir in 3/4 c. Parmesan cheese.  (Reserve 1/4 cup Parmesan for the topping.)

 

 

 

Stir in the chopped spinach, and mix together until combined well.  Pour the mixture into a large casserole dish, and top with the remaining 1/4 c. Parmesan cheese, and a sprinkle of extra nutmeg (optional).  Taste and add salt and pepper if needed.

 

 

 

To heat, bring the casserole to room temperature first, then bake in a 350 degree oven for 20-30 minutes until hot and bubbly.  If you plan to bake this immediately (instead of refrigerating overnight), then it will be done after 10-15 minutes in the oven.