This Creamed Spinach Casserole recipe is deliciously creamy, perfectly cheesy and luxuriously rich! It's incredibly easy to prepare and can be made with frozen or fresh spinach. Overflowing with tender spinach in a decadent white cream gruyere cheese sauce and sprinkled with a crispy, buttery topping, it's a crowd favorite that you and your family will love!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Preheat oven to 400-degrees F. Grease a 9-inch baking dish with butter or non-stick cooking spray.
Make the topping: Place the breadcrumbs and 2 tablespoons of parmesan cheese in a small bowl. Season with a pinch of salt and pepper. Drizzle with melted butter. Toss to coat. Set aside.
Make the sauce: Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté, stirring occasionally, until softened, about 4 minutes. Add the garlic, nutmeg and cayenne. Cook, stirring, until fragrant, about 1 minute. Add the cream and season with ½ teaspoon of salt and ¼ teaspoon ground black pepper. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 6 minutes.
Add cheese and spinach: Turn heat to medium-low and add the gruyere. Whisk until fully incorporated. Add in the remaining ½ cup of parmesan and whisk until fully incorporated. Add the spinach and gently stir until combined. Cook for 1 minute to heat through. Remove from the heat and stir in the crème fraiche. Taste and adjust for seasoning with salt and pepper.
Assemble: Transfer the mixture to the prepared baking dish. Sprinkle the topping evenly over the spinach casserole.
Bake UNCOVERED for 18-22 minutes, until the casserole is bubbling around the edges and the top is lightly golden brown. OPTIONAL: Broil during the last 2-4 minutes of baking for an extra crispy top.
Serve: Garnish with a light dusting of parmesan. Serve immediately and enjoy!
Spinach: You can use chopped or whole leaf frozen spinach depending on the type of texture you prefer - minced or leafy. Or, you can use fresh spinach.
Fresh spinach: One 10-ounce box of frozen spinach is the equivalent of about 1 pound of fresh spinach. You will need approximately 3 pounds of fresh baby spinach leaves for this recipe. Steam and shock the spinach in ice water to stop the cooking process. Then, thoroughly drain and roughly chop the spinach.
To make in advance: The casserole can be assembled or fully baked in advance and reheated. For full instructions, please see the post above.
Nutritional information is an approximation based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.