Creamed Spinach Casserole

Ingredients

• 3 TBS Unsalted Butter (- DIVIDED (1 tablespoon melted and cooled for topping))
• 2 medium Shallots (– peeled & finely diced (about 1/2 cup))
• 2 cloves Garlic (– peeled & finely diced)
• 1 3/4 cup Heavy Cream (– at room temperature)
• 1/4 tsp Ground Nutmeg
• 1/8 tsp Cayenne
• 1 cup Shredded Gruyere Cheese ((scant 4 ounces))
• 1/2 cup PLUS 2 TBS Grated Parmesan (– DIVIDED, plus more for serving)
• 3 (10 ounce) bags Frozen Spinach (– thawed & squeezed dry)
• 1/3 cup Crème Fraiche
• as needed Kosher Salt and Ground Black Pepper
• 1/2 cup Panko Breadcrumbs

Instructions

1. 1

   Preheat Oven and Prep Casserole Dish: Arrange oven rack to the center position and then preheat the oven to 400-degrees F. Grease a 9-inch baking dish with non-stick cooking spray and then set it aside.

2. 2

   Make Crispy Topping: Place all the breadcrumbs and 2 tablespoons of parmesan cheese into a small bowl and season with a pinch of salt and pepper. Drizzle 1 tablespoon of melted butter over the panko and then toss well to fully coat and combine. Then, set the topping aside.

3. 3

   Make Creamy White Sauce: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Once the butter is melted, 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. Slowly add the cream while whisking and then season with ½ teaspoon of salt and ¼ teaspoon ground black pepper. Bring the contents to a simmer. Once simmering, immediately reduce the heat to maintain a gentle simmer.Cook, stirring occasionally, until the sauce is slightly thickened, about 6 minutes. (Note: The sauce will continue to thicken in the oven.)

4. 4

   Add Cheese and Spinach to White Sauce: Turn the heat down to medium-low and add the gruyere cheese in handfuls, whisking in between each addition until the cheesy is fully melted. Add the remaining ½ cup of parmesan cheese and whisk until fully incorporated. Add the spinach and gently stir until combined. Cook for 1 minute to heat the spinach through. Next, remove the spinach mixture from the heat. Stir in the crème fraiche until fully combined. Taste the creamed spinach and adjust for seasoning with salt and pepper.

5. 5

   Transfer to Casserole Dish: Transfer Spinach to Casserole Dish: Transfer the creamed spinach mixture to the prepared baking dish. Sprinkle the panko and parmesan cheese topping evenly over the spinach casserole.

6. 6

   Bake Spinach Casserole: Bake Spinach: Transfer the spinach casserole to the preheated oven and 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.

7. 7

   Serve Baked Spinach: Serve Creamed Spinach Casserole: Garnish the top of the casserole with a light dusting of parmesan. Let cool for 5-10 minutes before serving and enjoying warm.