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Baked Creamed Spinach

15

30

Cherry

Add this side dish to your arsenal. Spinach is mixed with cream, a generous amount of cheese, topped with crunchy panko, and baked until golden brown and bubbly.

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  • 2 packages frozen spinach, thawed

  • 2 Tablespoon unsalted butter

  • 1 shallot, minced

  • 2 Clove garlic, minced

  • 1 Teaspoon red chili flakes

  • 1 1/2 Cup heavy cream

  • 1 Teaspoon ground nutmeg

  • salt

  • Pepper

  • 3/4 Cup sour cream

  • 1/2 Cup Parmesan cheese, grated

  • 1/2 Cup Romano cheese, grated

  • 1/2 Cup panko breadcrumbs

  • 1

    When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

    375 ˚F

  • 2

    Place the spinach in a clean tea towel, or cheesecloth and squeeze to remove any excess water. Set aside.

    • 2 packages frozen spinach, thawed

  • 3

    In a saucepan over medium heat, melt the butter and sauté the shallots and garlic for 3 minutes. Add the chili flakes and cook for 2 minutes. Add the cream and nutmeg and bring to a boil. Season with salt, and pepper, to taste.

    • 2 Tablespoon unsalted butter

    • 1 shallot, minced

    • 2 Clove garlic, minced

    • 1 Teaspoon red chili flakes

    • 1 1/2 Cup heavy cream

    • 1 Teaspoon ground nutmeg

    • To Taste salt

    • To Taste Pepper

  • 4

    Add the spinach and sour cream, and adjust the seasonings as needed. Remove from heat and stir in the Parmesan and Romano cheese.

    • 3/4 Cup sour cream

    • 1/2 Cup Parmesan cheese, grated

    • 1/2 Cup Romano cheese, grated

  • 5

    Pour the creamed spinach mixture into a baking dish and top with panko.

    • 1/2 Cup panko breadcrumbs

  • 6

    Place the baking dish directly on the grill grates. Close the lid and bake until the top is browned and bubbly, 25-30 minutes.

    375 ˚F

  • 7

    Remove the creamed spinach from the grill and serve warm. Enjoy!

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