Creamed spinach gets a twist with the addition of shredded fontina and parmesan cheese, and then is topped with homemade chive drop biscuits. It’s the perfect addition to Thanksgiving, Christmas, or a classic steak dinner!
There are a lot of foods in life most people either love or hate. Oysters. Grits. Orange juice with pulp. Anchovies. Cilantro. All almost as controversial as the outcome of this year’s election…
Ok, maybe not that controversial, but close.
Also on the list? Creamed spinach.
My mom has always loved the stuff, but everyone else in the family? Not so much. I’m not sure she has ever even made it at home, since it probably would have been met with some serious complaints, along with a stubborn refusal to eat it from my Dad and brother, and as I’ve learned in my 10+ months as a mother, you’ve gotta pick your battles. However almost every single time it was offered as a side option at a restaurant, she would order it. It wasn’t until I was much older that I finally decided to give hers a try, and was pleasantly surprised at how much I adored it.
I am now officially in the “love” creamed spinach camp.
I love that’s it’s irresistibly creamy. I love that it’s ridiculously easy to throw together. And I love that it makes me feel like I’m secretly eating healthy since it’s packed full of nutritious spinach.
Typically in a classic creamed spinach, the recipe is exactly what the name implies — spinach with cream in it — but in this version, I thought it would be fun to dot biscuit dough on top, throw a copious amount of cheese into the mix, and call it a gratin.
If you already have a bread of choice for your table, feel free to omit the biscuits, because this guy stands on its own.
The base starts off with plenty of onion and garlic sautéed in a bit of butter. From there, a LOT of spinach gets wilted down, then it’s hit with a little bit of cream, a heavy hand of grated fontina and parmesan cheese, and a little bit of nutmeg.
The biscuits come together in under five minutes and then they’re plopped on top of the gratin, popped in the oven until they’re golden brown and cooked through, and then this rich side dish is ready for your Thanksgiving table!
- 2 Tlbs. unsalted butter
- 1 cup diced onion
- 3 garlic cloves, minced
- 1 tsp. salt
- 2 lbs. baby spinach
- ½ cup heavy cream
- 1 cup shredded fontina
- ¼ cup grated parmesan cheese
- ¼ tsp. nutmeg
- 1 cup all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. baking soda.
- ¼ cup finely chopped chives
- 2 Tlbs chopped parsley
- ¼ tsp salt
- 4 Tlbs. melted unsalted butter
- ¼ cup buttermilk + 2 Tlbs.
- Preheat oven 375 degrees. Grease a 2-qt casserole dish
- Add butter to a large pot. Turn the heat on medium and add onion, garlic and salt. Sauted until softened, 3-4 minutes.
- Slowly add in spinach in four batches, stirring with a wooden spoon as the spinach wilts. Once the spinach wilts, turn the heat off, and add in cream, cheeses, and nutmeg. Season to taste with salt and pepper. Transfer to a baking dish.
- In a medium bowl, whisk together flour, baking powder, baking soda, chives, parsley and salt. Add in butter and buttermilk. Stir gently with a fork just until combined.
- Use a spoon to drop biscuit dough on top of spinach, it should make six biscuits.
- Place dish on a baking sheet and bake for 25-30 minutes or until biscuits are golden brown and cooked through.