We’ve been to Ruth Chris’ steakhouse before, but I’m a huge fan of creamed spinach. I liked this one, but it had a little too much nutmeg for my taste, but that’s easily adjustable.
Parmesan Creamed Spinach (Ruth’s Chris Creamed Spinach copycat recipe)
(Adapted from The 350 Degree Oven)
1 lb. baby spinach
1/2 c. unsalted butter
1 large shallot, chopped (or 1/3 c. chopped red onion)
1 bay leaf
1 tsp. salt
1/2 tsp. nutmeg (& extra for sprinkling)
1/4 c. flour
2 c. milk
1 c. grated Parmesan cheese
Microwave the spinach in a large bowl for 4-5 minutes.
Allow to cool, squeeze out the water, and roughly chop.
In a large saute pan, melt the butter.
Add the chopped shallot, bay leaf, salt, and nutmeg. Saute the shallot over medium heat for about 2 minutes (when the shallot becomes translucent).
Slowly add the milk, while stirring to incorporate the roux.
Cook and stir the milk mixture to a gentle boil and the mixture thickens.
Remove the bay leaf. Turn off the heat, and stir in 3/4 c. Parmesan cheese. (Reserve 1/4 cup Parmesan for the topping.)
Stir in the chopped spinach, and mix together until combined well. Pour the mixture into a large casserole dish, and top with the remaining 1/4 c. Parmesan cheese, and a sprinkle of extra nutmeg (optional). Taste and add salt and pepper if needed.
To heat, bring the casserole to room temperature first, then bake in a 350 degree oven for 20-30 minutes until hot and bubbly. If you plan to bake this immediately (instead of refrigerating overnight), then it will be done after 10-15 minutes in the oven.