Creamed Spinach Bake

This classic steakhouse side is topped with breadcrumbs and cheese and baked until bubbling. (Victoria de la Maza)

Of the many ways of making creamed spinach, this is my favorite: a classic, steakhouse-style recipe, topped with breadcrumbs and cheese and baked until bubbling. It can be prepared ahead of time and put in the oven just before serving.

Be sure to drain the spinach of as much liquid as possible before mixing it with the other ingredients. Adding goat cheese adds a savory tang, while cream cheese adds a sweeter one; the combination of both makes it perfectly delicious.

Serves 6 to 8

• 2 tablespoons butter
• 1/2 cup diced onion
• 1 pound frozen spinach, thawed and squeezed dry
• 1 cup heavy cream
• 4 ounces cream cheese
• 4 ounces goat cheese, crumbled
• 1/4 teaspoon sea salt, or more to taste
• 1/4 teaspoon freshly ground black pepper, or more to taste
• Pinch of nutmeg
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs

Preheat the oven to 350 degrees F.

In a large sauté pan over medium heat, add the butter and onion and cook until the onion is soft. Add the spinach, heavy cream, cream cheese, and goat cheese. Season with salt, pepper, and nutmeg. Simmer until all the cheeses have melted.

Transfer to a baking dish and cover with Parmesan cheese and breadcrumbs. Bake in the oven for 30 minutes, until the top is golden and bubbly. Serve hot.