Morton’s Steakhouse Creamed Spinach Recipe
Morton’s Steakhouse Creamed Spinach is a rich, velvety side dish combining fresh spinach with a creamy blend of cheeses and aromatic seasonings. Perfectly seasoned with garlic, onion, nutmeg, and a blend of mozzarella, cream cheese, and Parmesan, this classic creamed spinach offers a luscious texture and deep flavor, ideal to accompany any steak or hearty meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American Steakhouse
Ingredients
Scale
Vegetables & Aromatics
- 2¼ pounds fresh spinach (or 1 pound frozen)
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
Dairy & Cheese
- 4 tablespoons unsalted butter
- 3½ cups half and half
- 1 cup mozzarella cheese, shredded
- 4 ounces cream cheese
- ½ cup Parmesan cheese, grated
Pantry & Spices
- 4 teaspoons kosher salt, divided
- 1 teaspoon coarse ground black pepper
- ½ teaspoon ground nutmeg
- ¼ cup all-purpose flour
Instructions
- Blanch the Spinach: Bring a large pot of water to a boil, adding 2 teaspoons of kosher salt. Once boiling, add the fresh spinach and cook just until wilted, about 1 minute. Immediately drain the spinach in a strainer or colander.
- Cool and Drain Spinach: Rinse the blanched spinach with cold water until cool to stop the cooking process. Squeeze out as much water as possible from the spinach by compressing it in your hands, then chop into approximately ¾-inch wide pieces.
- Sauté Aromatics: In a large skillet, melt the butter over medium-low heat. Add the minced garlic and onions, cooking gently for 8 to 10 minutes until the onions become translucent and tender.
- Season the Base: Stir in the remaining 2 teaspoons of kosher salt, black pepper, and ground nutmeg, mixing well to evenly distribute the spices.
- Create the Roux: Add the flour to the skillet and stir continuously with a wooden spoon over low heat for 2 to 3 minutes until the mixture smells nutty, ensuring the flour cooks without browning.
- Add the Cream: Slowly pour in the half and half while stirring, then increase the heat to bring the mixture to a gentle boil. This will activate the thickening properties of the roux.
- Incorporate Cheeses: Add the shredded mozzarella and cream cheese to the sauce. Cook, stirring frequently, for 6 to 8 minutes until the sauce thickens to a creamy, smooth consistency.
- Combine Spinach and Finish: Fold the chopped spinach and grated Parmesan cheese into the cheese sauce, stirring to combine thoroughly. Cook briefly until the mixture is heated through and creamy.
Notes
- Using fresh spinach blanched briefly brings out the best flavor and texture, but frozen spinach can be a time-saving substitute—just make sure to thoroughly squeeze out excess moisture.
- Adjust seasoning to taste, especially the salt, since cheeses can add saltiness.
- For a richer flavor, consider using whole milk or cream instead of half and half.
- This dish reheats well in a skillet or microwave; add a splash of milk or half and half when reheating to loosen the sauce if needed.
Keywords: creamed spinach, Morton’s Steakhouse, steakhouse side, spinach recipe, creamy spinach, cheese spinach side dish
