To take creamed spinach to the next level, try shaving fresh truffles over it. If you do not have fresh truffles, canned whole truffles can be used instead. Simply shave them over the cheese and bake the dish (D’Artagnan is our preferred resource for truffles). Here is how to prepare the perfect truffled creamed spinach.
Yield: 5–6 servings
Ingredients
2 lb spinach
3 tablespoons unsalted butter
2 cloves garlic, sliced thin
3 tablespoons all-purpose flour
1 1/2 cup whole milk
1/4 cup Gruyere cheese, freshly grated
1 1/2 ounces black truffles
Kosher salt and black pepper, to taste
Directions
To prepare this spinach dish, start by filling a large bowl with ice and cold water up to one-third of its capacity. Bring 5-6 quarts of water to a boil in a stockpot and add 3 tablespoons of salt. Once the water reaches boiling point, immerse the spinach and cook for 10 seconds. After that, remove the spinach and put it in the ice bath. Strain the spinach well.
Next, preheat the oven to 400˚F. On medium heat on the stove, put butter in a saucepan and wait for the foam to subside, then add garlic and sauté for 2 minutes until it turns light golden brown. Add flour and whisk constantly. Cook for 3 minutes, then add milk and continue whisking. Once the mixture thickens, remove it from the heat and season it with salt and pepper. Finally, add the spinach and mix well.
Grease an oven-safe dish with butter and transfer the spinach mixture. Top it with grated cheese and bake it until the cheese turns light golden brown, which usually takes about 10 minutes. Finally, shave some truffles on top of the spinach and serve.
If you liked our truffled creamed spinach recipe, try out:
Spinach Dip with Homemade Tortilla Chips
