Ingredients
- 2 (10 oz) packages frozen chopped spinach, thawed and well-drained
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Ensure spinach is thoroughly drained by squeezing out excess moisture.
- In a skillet over medium heat, melt butter. Add minced garlic and cook until fragrant, about 30 seconds.
- Stir in flour and cook for 1 minute to form a smooth roux.
- Gradually whisk in heavy cream and milk, stirring constantly until sauce thickens.
- Reduce heat and stir in Monterey Jack and Parmesan cheeses until fully melted and smooth.
- Season with salt, black pepper, and nutmeg if using.
- Fold drained spinach into the cheese sauce until evenly combined.
- Transfer to prepared baking dish and smooth the top.
- Bake uncovered for 20–25 minutes, until bubbling and lightly golden on top.
- Let rest for a few minutes before serving.
Notes
- Use cooked, well-drained fresh spinach as a substitute for frozen.
- Prepare a day ahead and refrigerate before baking.
- Swap Monterey Jack with mozzarella or mild white cheddar if needed.
- Reheat gently to maintain creaminess.
- Not freezer-friendly due to potential sauce separation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg
