Ina Garten Creamed Spinach Recipe

Some sides whisper. This one speaks up.

There’s something grounding about creamed spinach—earthy greens, a velvety béchamel, and just enough cheese to pull it all together. Ina leans into that comfort but refines it: slow-cooked onions, a touch of nutmeg, Gruyere for depth, and plenty of Parmesan.

This isn’t just a holiday side. It’s a statement on any table.

Why I’d Make It Again

• The base is a true sauce. Not just cream poured over greens—this is thickened with flour, steeped with onion and spice.
• Frozen spinach means no fuss. But it still tastes fresh thanks to the slow sauté and careful seasoning.
• It holds. You can make it early, bake it later, and it still comes out bubbling and golden.

Tiny Details, Big Impact

• Frozen chopped spinach – Thawed and well-drained. I squeeze mine in a dish towel to get every bit of water out.
• Chopped yellow onions – Four full cups. Cook them slow and low until completely soft—they’re the flavor base.
• Flour + butter – Classic roux to thicken the cream and milk. Don’t rush it—it needs 2 minutes to cook out the raw taste.
• Nutmeg – Just a pinch (¼ teaspoon). It warms up the whole dish without announcing itself.
• Heavy cream + whole milk – Balanced richness. All cream is too heavy; all milk is too thin.
• Parmesan + Gruyere – Sharp and nutty, mellow and melty. The contrast makes it sing.

Safe Substitutions

• Cheese swaps: I’ve used white cheddar instead of Gruyere—it still melts beautifully. Avoid mozzarella; it’s too stretchy.
• Milk swap: Half-and-half works if you’re out of milk and cream.
• Fresh spinach? Yes—but use a full 2½ pounds and cook it down first before stirring it in.

What I’d Do Differently

What Went Wrong	Why It Happens	How to Fix It
Watery texture	Spinach wasn’t fully drained	Squeeze thawed spinach in a towel
Flat flavor	Under-seasoned or raw onion	Cook onions fully, salt at each stage
Greasy top	Cheese wasn’t evenly distributed	Use finely grated cheese and spread evenly

How to Make Ina Garten’s Creamed Spinach

1. Preheat oven to 425°F.
2. Sauté onions. In a large sauté pan, melt 4 Tbsp butter over medium heat. Add 4 cups chopped yellow onions and cook for 15 minutes, until very soft.
3. Add flour and nutmeg. Sprinkle ¼ cup flour and ¼ tsp nutmeg over the onions. Stir for 2 minutes.
4. Make the sauce. Slowly whisk in 1 cup cream and 2 cups milk. Cook, stirring constantly, until thickened.
5. Prep the spinach. Thaw 3 lbs frozen spinach and squeeze out all the moisture.
6. Mix it together. Stir spinach into the sauce. Add ½ cup Parmesan, salt, and pepper. Taste and adjust.
7. Assemble. Spoon into a buttered baking dish. Top with remaining ½ cup Parmesan and ½ cup Gruyere.
8. Bake for 20 minutes, until golden and bubbling. Serve warm.

Tips I Always Use

• Grate your own cheese. Pre-shredded varieties don’t melt as cleanly.
• Let it rest 5 minutes after baking. The sauce thickens and it holds better on the plate.
• This pairs beautifully with anything roasted—chicken, beef, even salmon.

How I Store It

• Fridge: Keeps 3–4 days. Cover tightly with foil or a lid.
• Freezer: Freeze before baking, tightly wrapped. Bake from frozen at 375°F for 40–45 minutes.
• To reheat: Oven is best—350°F, covered, until warmed through.

Before You Make It…

Q: Can I make this a day ahead?
A: Yes. Assemble it, cover, and refrigerate. Bake just before serving.

Q: Can I halve the recipe?
A: Absolutely. It still bakes well in an 8×8 dish—just reduce cook time by 5 minutes.

Q: Is this gluten-free?
A: Not as written (it uses flour), but a GF flour blend works in the roux.

Try More Recipes:

• Ina Garten Spinach Quiche
• Barefoot Contessa Creamed Onions
• Ina Garten Cream of Broccoli Soup