Jennifer Causey
Active Time
40 Mins
Total Time
1 Hour 15 Mins
Serves 10 (serving size: 1/2 cup)

Unlike some versions of creamed spinach, here you actually taste the greens. They’re enhanced by—but not overwhelmed by—the creamy sauce.

How to Make It

Step 1

Preheat oven to 375°F. Lightly coat an 8-inch baking dish with cooking spray. Lightly coat a large Dutch oven with cooking spray, and heat over medium-high. Add spinach in 3 batches to pan; cook each batch, stirring occasionally, until wilted before adding more, until all spinach is wilted, 4 to 5 minutes. Drain spinach in a colander; wipe out Dutch oven.

Step 2

Heat oil in Dutch oven over medium-high. Add onion; cook, stirring occasionally, until softened, 9 to 10 minutes. Sprinkle with flour, salt, and pepper; stir to coat onions. Stir in stock and half-and-half, scraping pan with a wooden spoon to release browned bits from bottom. Bring mixture to a boil; cook, stirring constantly, until mixture thickens, about 5 minutes. Add cheese and nutmeg; stir until smooth. Remove from heat.

Step 3

When spinach has cooled enough to handle, place spinach in a clean kitchen towel and squeeze firmly over sink to remove as much liquid as possible. Add squeezed spinach to cheese mixture, and stir to combine.

Step 4

Spoon spinach mixture into prepared baking dish. Bake at 375°F until set, about 20 minutes. Sprinkle with hazelnuts, and bake until hazelnuts are warmed through and golden, about 5 minutes. Remove from oven; let stand 10 minutes before serving.

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