Q1: What is the absolute, number one secret to a creamed spinach that is not watery?

The secret is to squeeze your thawed, frozen spinach as dry as you possibly can. This is the non-negotiable key that will guarantee a rich, thick, and creamy final result that is never watery.

Q2: Can I use fresh spinach instead of frozen?

Yes, absolutely! For this recipe, you will need about two pounds of fresh spinach. Simply wilt it down in a large pot, let it cool, and then follow the same crucial step of squeezing it as dry as you possibly can before you chop it and add it to your sauce.

Q3: Can I make this side dish ahead of time?

Yes, this is a perfect make-ahead side dish! You can prepare both the creamed spinach and the Parmesan crisps completely in advance. Just be sure to store them in separate, airtight containers and reheat the spinach gently before topping it with the crisps.

Q4: Can I use a different kind of cheese?

Of course! For the creamy sauce, a sharp Gruyère, a nutty fontina, or a classic aged white cheddar would all be fantastic. For the crisps, any hard, aged cheese like Pecorino Romano or an aged Asiago will work beautifully.

Q5: Why did my cheese crisps burn or turn out greasy?

This is almost always because the heat was too high or because you used pre-shredded cheese. The key is a moderate heat and patience. Pre-shredded cheeses are often coated in starches that can prevent them from melting properly and can result in a greasy, clumpy mess instead of a lacy crisp.

Steakhouse Creamed Spinach

Steakhouse Creamed Spinach (with a Crispy Parmesan Topping!)

A classic and rich recipe for Creamed Spinach, elevated with a crispy cheese topping. This comforting side dish features a from-scratch creamy sauce made with a simple roux, heavy cream, and white Cheddar cheese. Thawed frozen spinach is stirred into the savory sauce, which is flavored with sautéed onion, garlic, and a hint of hot sauce. The dish is finished with a unique garnish of crispy, lacey Parmesan cheese crisps (frico) that are pan-fried until golden.

Author: Evelyn

Ingredients

2 tablespoons unsalted butter
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 tablespoons heavy cream
One 10-ounce package frozen chopped spinach, thawed and drained
1 cup grated white Cheddar
Juice from 1/2 lemon
Hot sauce, to taste
3/4 cup grated Parmesan

Instructions

Make the Creamed Spinach: Melt the butter in a medium pot over medium heat. Add the onion, sprinkle with salt and pepper, and cook for 5 to 7 minutes, until soft and translucent.
Add the garlic and cook for about one minute longer until fragrant.
Stir in the flour and cook for 2 minutes to create a roux.
Whisk in the heavy cream and cook, stirring, for about 5 minutes until the sauce is thick and smooth.
Add the thawed and drained spinach, breaking up any chunks. Stir until incorporated and cook for about 3 minutes, until the spinach is heated through.
Stir in the Cheddar cheese, lemon juice, and hot sauce. Season to taste with more salt and pepper. Keep the spinach warm on the lowest setting.
Make the Crispy Cheese: Heat a large nonstick pan over medium-high heat. Line a baking sheet with parchment paper.
Make 2-tablespoon mounds of Parmesan cheese in the pan, leaving space between each. Cook until the Parmesan melts and begins to brown around the edges.
Using a thin spatula, carefully lift each cheese crisp to the lined baking sheet to cool and harden.
Serve the creamed spinach topped with the crumbled or whole Parmesan crisps.

Notes

This is a classic steakhouse-style side dish, perfect for a holiday meal.
The key to a thick, not watery, creamed spinach is to ensure the frozen spinach is thoroughly thawed and drained (or squeezed dry) before adding it to the sauce.
The crispy Parmesan topping, also known as frico, provides a wonderful textural contrast to the creamy spinach. Watch it carefully as it can burn quickly.

Find it online: https://cookupjoy.com/steakhouse-creamed-spinach/