There’s something undeniably comforting — and a little bit indulgent — about a warm bowl of creamed spinach, especially when it’s made Morton’s Steakhouse style.
Rich, velvety, and packed with flavor, this side dish turns humble spinach into a star on your dinner table. Whether you’re serving a juicy steak, roasted chicken, or even grilled salmon, this creamy, cheesy spinach is the perfect complement.
This recipe brings that high-end steakhouse flavor to your kitchen, with no reservations needed. It’s surprisingly easy, totally family-friendly, and guaranteed to impress your guests — even those who claim they “don’t do spinach.”
Why You’ll Love This Recipe
This creamed spinach is everything you love from a steakhouse side: rich, smooth, buttery, and full of savory depth from sautéed onions, garlic, and a touch of nutmeg. It’s creamy without being overly heavy and seasoned just right.
The best part? It’s fast enough for a weeknight but elegant enough for holidays or dinner parties. You can even make it ahead, reheat, and still have that freshly-made flavor and texture.
What You’ll Need
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- ½ small yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 tbsp cream cheese
- 1 tsp kosher salt (to taste)
- ½ tsp black pepper
- Pinch of freshly grated nutmeg
- 1 cup shredded parmesan or gruyère cheese
- 1 lb fresh baby spinach (or 1 package frozen spinach, thawed and drained)
Pro Tips
- Fresh spinach is best, but frozen works in a pinch — just make sure to squeeze out all the water.
- Don’t skip the nutmeg — a tiny pinch adds depth and that classic steakhouse flavor.
- Use cream cheese to add creaminess without making the dish too heavy.
- Stir constantly while adding milk to prevent lumps in the sauce.
- Finish under the broiler with extra cheese for a golden, bubbly top if you’re feeling fancy!
Tools You’ll Need
- Medium saucepan or skillet
- Whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Colander (if using fresh spinach)
- Small baking dish or ramekin (optional for broiling)
Substitutions & Variations
- No parmesan? Try shredded gruyère, mozzarella, or even sharp white cheddar.
- Dairy-free version: Use dairy-free butter, plant milk, and vegan cheese alternatives.
- Add heat: Stir in a pinch of red pepper flakes or a dash of hot sauce.
- Make it keto: Use heavy cream only (no flour) and double the cheese for thickening.
Make Ahead Tips
You can prepare creamed spinach up to 2 days in advance. Let it cool, then store in an airtight container in the fridge. Reheat gently on the stovetop with a splash of milk or cream. It also freezes well for up to 1 month — thaw in the fridge overnight before reheating.
Instructions
1. Sauté Onion & Garlic
In a medium saucepan, melt butter with olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook 1 more minute.
2. Make the Roux
Sprinkle in flour and whisk constantly for 1 minute to form a roux. Slowly pour in milk while whisking to prevent lumps.
3. Add Cream & Cheese
Stir in heavy cream, cream cheese, salt, pepper, and a pinch of nutmeg. Simmer gently for 2–3 minutes until thick and smooth. Add half the shredded cheese and stir until melted.
4. Add Spinach
Stir in fresh spinach (or thawed frozen) in batches until wilted and coated in sauce. Let simmer for 2–3 more minutes until fully combined.
5. Optional: Broil for Finish
Transfer creamed spinach to a baking dish or ramekin. Top with remaining cheese and broil 2–3 minutes until bubbly and golden.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen if needed.
Freeze for up to 1 month — thaw before reheating.
Recipe FAQs
1. Can I use frozen spinach?
Yes! Just thaw it completely and squeeze out all the excess moisture. Too much water will make your sauce runny.
2. What kind of cheese is best?
Parmesan or gruyère works beautifully for flavor and meltability. You can also try white cheddar for a bolder taste.
3. Can I make this gluten-free?
Absolutely — just use gluten-free all-purpose flour for the roux or thicken with a cornstarch slurry.
4. Is this the same as spinach dip?
Not quite! This is a smoother, creamier side dish meant to be served warm with meals, while spinach dip is usually chunkier and served as an appetizer.
The Final Spoonful
This Morton’s Steakhouse–style Creamed Spinach is the kind of side dish that turns a good dinner into a great one.
Rich, elegant, and surprisingly simple, it’s a recipe you’ll want to keep in your back pocket — whether for a fancy date night or a cozy Sunday roast. Give it a try and let me know how you served it. I bet even the spinach skeptics at your table will be coming back for seconds!