Key Ingredients For This Recipe
Spinach
We recommend using fresh baby spinach for this recipe. Because baby spinach is so tender and less bitter than full-grown spinach, it requires less cooking time and adds a luscious texture to the finished dish.
We also recommend using pre-packed baby spinach wich is triple washed, so it only needs a quick rinse and spin before adding to the cream sauce.
However, if you happen to have full-sized spinach, feel free to use it; just be sure to chop it into bite-sized pieces before adding it to the recipe.
And finally, if you grow your own spinach, be sure to remove stems prior to use and wash it a minimum of two times to remove any sand. We find the easiest way to wash our baby spinach in a salad spinner and then spin dry.
Cheddar Cheese
Freshly shredded extra-sharp white cheddar cheese is used in the cheese sauce of this traditional recipe. We find that full-bodied, tangier flavors of this cheese pairs well with all the slightly sweet flavors of the baby spinach, however; if you would prefer to use just a sharp white cheddar that would be delicious as well.
Milk
You can use regular milk or lactose-free milk. To keep this healthy and lower in calories, we used low-fat (1%) milk, but any type of milk will work.
Flour
To thicken the sauce, we used all-purpose flour. For gluten-free alternatives, we suggest using a cornstarch slurry instead of trying to use gluten-free flours.
Salt & Pepper
Note that we recommend table salt for this recipe. You may use kosher salt instead, but you will want to double the amount.
White pepper has a distinct earthiness to its flavor that pairs extremely well with the earthy almost musky flavors of the nutmeg in the sauce.
Nutmeg
Ground nutmeg is a traditional component in bechamel sauce and adds a depth of flavor to our creamed spinach. The subtle spicy profile of nutmeg really offers a delicious contrast to all the creaminess of the cheese and milk.
Other Ingredients
- Unsalted butter
- Avocado oil
- Garlic, minced