Cheesy Creamed Spinach Recipe

Creamy, dreamy, and bubbling with cheese—this Cheesy Creamed Spinach is the ultimate comfort side dish you didn’t know you were missing. Made with tender wilted spinach, a rich béchamel-style sauce, and a generous amount of melted cheese on top, it’s a dish that transforms humble greens into a decadent, crave-worthy experience. That golden, bubbly top you see? It's just the beginning of the gooey goodness underneath.

Whether you're serving it alongside a juicy steak, roasted chicken, or spooning it over baked potatoes, this dish easily steals the show. It’s a fantastic option for both holiday dinners and simple weeknight meals when you want something warm, creamy, and loaded with flavor. If you’re a fan of easy dinner recipes, food ideas that please a crowd, or looking for new side dish favorites—this one checks every box.

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Why You’ll Love This Cheesy Creamed Spinach Recipe

• Irresistibly creamy and cheesy: Perfect blend of sharp cheese and rich creaminess.
• Easy to make: Minimal prep and simple steps—great even for beginner cooks.
• Versatile: Pair it with meats, pasta, rice, or even use it as a dip with bread or crackers.
• Great for gatherings: Makes a perfect side dish for family dinners, Thanksgiving, or potlucks.
• Comfort food at its best: Warm, hearty, and soul-satisfying with every bite.

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Preparation Phase & Tools to Use (Essential Tools and Their Importance)

To make a velvety and cheesy creamed spinach that’s as visually pleasing as it is delicious, you’ll need a few essential kitchen tools. These don’t just make the process easier—they also ensure the texture and flavor turn out just right.

• Large Skillet or Sauté Pan: This is where all the magic happens. A wide surface allows for even cooking and sautéing, which helps reduce moisture from the spinach and avoids a watery sauce.
• Medium Saucepan: For making the béchamel (cream) base. A heavy-bottomed saucepan prevents scorching and promotes even heating.
• Whisk: Essential for smooth sauces. Helps incorporate milk and cream into the roux without lumps.
• Wooden Spoon or Silicone Spatula: Great for stirring the spinach mixture gently so you don’t damage the tender leaves.
• Box Grater or Pre-Shredded Cheese: If grating your own cheese, a coarse grater makes it quick and easy. Pre-shredded works too, but fresh grated cheese melts better.
• Baking Dish or Oven-Safe Skillet: You'll need this for the final cheesy bake that gets you that golden, bubbly topping.
• Colander: For draining the spinach properly after blanching or thawing, to avoid excess moisture in the dish.

Each of these tools plays a role in helping your creamed spinach come out creamy—not watery—and ensures the cheese browns beautifully on top without burning.

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Preparation Tips

• Use fresh or frozen spinach: Both work well, but if using frozen, thaw and squeeze out all excess water before cooking. Too much moisture can ruin the creaminess.
• Shred your own cheese if possible: Pre-packaged shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly grated cheese melts more evenly and gives better texture.
• Low and slow for the cream base: Don’t rush the roux. Let the butter and flour cook for a minute before adding milk—this deepens the flavor and keeps the sauce smooth.
• Season gradually: Add salt and pepper in layers. Start with the spinach sauté, then adjust again once the sauce is combined.
• Broil at the end (optional): For that perfect golden top, pop the dish under the broiler for 1–2 minutes. Keep an eye on it—cheese can go from bubbly to burnt quickly.

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Ingredients for This Cheesy Creamed Spinach Recipe

Here’s everything you’ll need to create this ultra-creamy, cheesy, and flavor-packed side dish. The ingredients are simple, but each one plays a key role in building richness and balance.

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Main Ingredients:

• 2 tablespoons unsalted butter – For the roux and sautéing aromatics.
• 1 tablespoon all-purpose flour – Thickens the creamy base.
• 1 cup whole milk – Creates a rich and smooth sauce. You can substitute with half-and-half for extra creaminess.
• ½ cup heavy cream – Adds luxurious texture and depth.
• 2 cloves garlic, minced – For flavor and a subtle kick.
• ¼ teaspoon ground nutmeg – Traditional seasoning in creamy spinach dishes; adds warmth.
• Salt and pepper to taste – Season in layers for best flavor.
• 2 tablespoons cream cheese – Gives extra creaminess and slight tang.
• ⅓ cup grated Parmesan cheese – Adds sharpness and umami.
• 1 ½ cups shredded mozzarella cheese – Melts beautifully and creates that signature gooey top.
• 16 oz fresh spinach (or 10 oz frozen spinach, thawed and squeezed dry) – The star of the show.

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Optional Toppings & Add-ins:

• ¼ teaspoon red pepper flakes – If you like a hint of heat.
• 1 tablespoon chopped shallots or onion – Adds mild sweetness when sautéed with garlic.
• ¼ cup grated Gruyère or sharp white cheddar – For a more complex cheese flavor.
• Breadcrumbs or panko – For a crunchy topping if desired.

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With these ingredients prepped and ready, you're all set to make a perfectly rich, cheesy creamed spinach that’s worthy of the spotlight on any dinner table.

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Step 1: Prep the Spinach

If using fresh spinach, rinse thoroughly and blanch in boiling water for 30–45 seconds until wilted. Immediately transfer to an ice bath, then drain and squeeze out as much water as possible. Roughly chop.
If using frozen spinach, thaw completely and squeeze out excess moisture using a clean kitchen towel or cheesecloth. Set aside.

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Step 2: Sauté Garlic and Aromatics

In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic (and optional shallots, if using) and sauté for about 1 minute, just until fragrant. Be careful not to brown the garlic.

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Step 3: Make the Roux

Sprinkle in 1 tablespoon of flour and stir constantly for 1–2 minutes to form a roux. The mixture should be golden and smooth, without lumps. This will help thicken your cream sauce.

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Step 4: Build the Cream Sauce

Slowly whisk in 1 cup whole milk followed by ½ cup heavy cream, stirring constantly to avoid lumps. Let it simmer gently for 3–5 minutes until slightly thickened. Stir in nutmeg, salt, and pepper to taste.

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Step 5: Add Cheese & Spinach

Stir in cream cheese until fully melted and incorporated. Then add the Parmesan cheese, and half of the shredded mozzarella, reserving the rest for topping. Mix well until smooth and creamy.
Add the prepared spinach to the sauce and fold it in until evenly coated.

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Step 6: Transfer & Bake

Preheat your oven to 375°F (190°C). Transfer the mixture to a buttered baking dish or oven-safe skillet. Top evenly with the remaining mozzarella cheese (and optional breadcrumbs if you want a crispy top).

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Step 7: Bake Until Golden

Bake uncovered for 15–20 minutes, or until the cheese is bubbly and lightly golden. For extra browning, broil for 1–2 minutes at the end—but watch closely!

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Step 8: Let It Rest & Serve

Remove from the oven and let it sit for 5 minutes to thicken slightly. Serve hot and melty with your favorite main course or crusty bread.

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Notes

• Spinach Water Content is Key: Whether you’re using fresh or frozen spinach, it’s absolutely essential to squeeze out all excess moisture. A watery creamed spinach will ruin the texture of your sauce.
• Grate Your Own Cheese: Pre-shredded cheese often contains additives that prevent smooth melting. For the best cheesy pull and a silky sauce, shred it fresh off the block.
• Customize the Cheese Blend: Mozzarella gives that gooey texture, but feel free to play with flavor by adding Gruyère, white cheddar, or fontina. Parmesan is a must for that salty umami boost.

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Watch Out for These Mistakes While Cooking

• Overcooking the Garlic: Garlic burns fast and turns bitter. Only cook it for about 30–60 seconds until fragrant before adding the flour.
• Skipping the Roux Step: Don’t rush the butter and flour mixture—this step is what keeps your sauce thick and creamy instead of runny.
• Adding Cheese Too Quickly: Add cheeses gradually and on low heat to prevent clumping or breaking the sauce. High heat can make the cheese separate and turn greasy.
• Using Too Much Liquid: It’s tempting to add more milk or cream, but excess liquid can make the spinach soupy. Let the sauce thicken before folding in the spinach.
• Underseasoning: Spinach needs salt. Make sure to season each layer—from the garlic and roux to the final mix—to avoid a bland dish.
• Burning the Cheese Topping: If broiling at the end, stay close. A few seconds too long can turn your beautiful golden crust into a scorched mess.

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What to Serve With Cheesy Creamed Spinach?

Creamy, cheesy, and deeply flavorful, this creamed spinach can be paired with a wide range of dishes. It works as a standout side or even a dip-style appetizer when served creatively. Whether you're planning a hearty dinner or an elegant spread, these combinations will make your meal complete.

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8 Recommended Pairings:

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1. Grilled or Pan-Seared Steak

Nothing complements a juicy ribeye or filet mignon like a spoonful of rich, cheesy creamed spinach. It’s a steakhouse classic for a reason.

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2. Roast Chicken or Turkey

Whether it’s a weeknight roast or a holiday bird, this dish brings a velvety contrast to crispy skin and juicy meat.

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3. Garlic Mashed Potatoes

Double down on comfort food by serving it alongside buttery mashed potatoes—perfect for scooping up every bit of cheesy sauce.

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4. Crusty Bread or Baguette

Transform it into an appetizer dip with warm bread slices. The crunchy texture pairs beautifully with the creamy filling.

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5. Pasta or Gnocchi

Stir it into cooked pasta or spoon it over soft gnocchi for a spinach Alfredo-style twist.

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6. Grilled Salmon or White Fish

Add a burst of richness to light proteins like salmon, halibut, or cod. The cheesy spinach balances the mildness of the fish.

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7. Stuffed Baked Potatoes

Scoop it into halved baked potatoes for a loaded veggie-packed twist. Top with extra cheese and bake until bubbly.

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8. Eggs Benedict or Poached Eggs

Perfect for brunch! Replace hollandaise with creamed spinach or serve it underneath soft poached eggs on toast.

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Storage Instructions

Cheesy Creamed Spinach stores well and can easily be made ahead or saved for future meals. Here’s how to keep it fresh and delicious:

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Refrigeration:

Let the spinach cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring in between.

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Freezing:

While technically freezable, the texture may change slightly due to the cream and cheese content. If you do freeze it, allow it to cool, place in a freezer-safe container or resealable bag, and freeze for up to 2 months.
To reheat, thaw overnight in the fridge and warm in a saucepan, stirring occasionally. Add a splash of cream or milk if the texture feels too thick.

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Make-Ahead Tip:

You can prepare the dish up to the baking step a day in advance. Cover and refrigerate, then bake just before serving. Add a few extra minutes to the baking time if it's coming straight from the fridge.

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Estimated Nutrition (Per Serving – based on 6 servings)

These values are approximate and can vary depending on the exact brands and portion sizes used.

• Calories: 265
• Protein: 10g
• Fat: 21g
• Saturated Fat: 12g
• Carbohydrates: 8g
• Fiber: 2g
• Sugars: 2g
• Cholesterol: 55mg
• Sodium: 350mg

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Frequently Asked Questions

1. Can I use frozen spinach instead of fresh?

Absolutely. Just make sure it’s fully thawed and squeezed very dry to prevent the dish from becoming watery. Frozen spinach is convenient and works just as well.

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2. Can I make this recipe ahead of time?

Yes! Prepare everything up to the baking step, cover, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if chilled.

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3. What cheeses can I substitute with mozzarella?

Try Gruyère, fontina, provolone, or white cheddar for a deeper flavor. Avoid very soft cheeses like brie unless you’re okay with a looser texture.

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4. Can I make this low-carb or keto-friendly?

Definitely. It’s already quite low in carbs, but you can reduce the flour to ½ tablespoon or use almond flour as a thickener for keto compliance.

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5. How do I prevent my sauce from becoming grainy?

Use low heat when adding cheese, and stir continuously. Also, avoid using pre-shredded cheese, which contains anti-caking agents that can cause clumping.

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6. What can I do if the sauce is too thick?

Whisk in a small splash of milk or cream to loosen the consistency. Add gradually so you don’t make it too runny.

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7. Can I add protein to make it a main dish?

Yes! Stir in shredded rotisserie chicken, crumbled bacon, or even cooked shrimp to turn it into a full meal.

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8. Is it possible to make it dairy-free?

With adjustments, yes. Use plant-based butter, non-dairy milk (like oat or almond), and vegan cheeses. Coconut cream can also replace heavy cream, but it may slightly change the flavor.

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Conclusion

Cheesy Creamed Spinach is more than just a side dish—it’s a flavor-packed, creamy, and comforting indulgence that elevates any meal. With a rich blend of cheeses, a velvety sauce, and perfectly wilted spinach, it strikes that magical balance between hearty and elegant. Whether you're cooking a quick weeknight dinner, planning a holiday feast, or just craving a creamy veggie fix, this dish delivers every single time.

Make it once, and it’ll earn a regular spot in your recipe rotation.

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