How dry does the spinach need to be before it goes into the sauce?

Drier than feels reasonable. After the ice bath, press handfuls until the dripping stops, then wrap the spinach in a clean towel and twist until almost nothing comes out. Two pounds of fresh spinach should end as a compact ball of about 2 cups. That squeeze is what keeps the sauce silky instead of soupy.

Can I use frozen spinach for this Thanksgiving creamed spinach?

Yes, and it is the one shortcut I fully endorse here. Thaw 2 pounds of frozen spinach completely, then do the exact same towel squeeze. Frozen spinach holds even more water than fresh, so squeeze twice and do not skip the second pass.

How far ahead can I assemble the dish, really?

The filled baking dish keeps, covered, for up to 24 hours in the fridge, and the sauce actually improves overnight as the garlic and nutmeg settle in. Bake it straight from the fridge at 375°F and add about 5 minutes to the baking time.

My crispy shallots went soft on top of the hot spinach. How do I keep them crisp?

Scatter them at the table, never before the trip from kitchen to dining room, and keep them off the steam. If they were fried hours ahead, refresh them for 3 minutes on a tray in the hot oven; they come back shattering, ready to toss with the parmesan.

Can I make the crispy shallots without a deep fryer?

You only need half a cup of oil in a small skillet, enough to shallow fry the rings in two batches. Keep the heat at medium high and stir often so the rings color evenly. Drain them on paper towel and salt them while they are still hot.

Make-Ahead Creamed Spinach With Crispy Parmesan Shallots

Ingredients

Scale

2 pounds fresh spinach, tough stems removed, or 2 pounds frozen spinach, thawed
3 tablespoons unsalted butter
2 shallots, finely diced, about 1/2 cup
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 1/4 cups whole milk
1/2 cup heavy cream
4 ounces cream cheese, cut into cubes
1/2 cup finely grated parmesan, plus 2 tablespoons for the shallots
1 teaspoon fine salt, plus more for the blanching water
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
Pinch of cayenne pepper
For the crispy shallots: 3 large shallots, sliced into thin rings, and 1/2 cup neutral oil

Cook Mode Prevent your screen from going dark

Instructions

Blanch the fresh spinach in well salted boiling water for 30 seconds, until wilted and bright. Lift it into ice water to stop the cooking.
Squeeze the spinach twice: press handfuls until the dripping stops, then wrap in a clean kitchen towel and twist hard. Chop roughly. If using frozen spinach, thaw fully and do the same towel squeeze.
Melt the butter in a large skillet over medium heat. Cook the diced shallots for 3 to 4 minutes, until soft. Stir in the garlic for 30 seconds.
Sprinkle in the flour and stir for 1 minute. Pour in the milk a little at a time, whisking, then add the cream and simmer gently for 2 minutes, until the sauce coats a spoon.
Lower the heat. Stir in the cream cheese until melted, then the 1/2 cup parmesan, the salt, pepper, nutmeg and cayenne.
Fold in the chopped spinach and stir for about 2 minutes, until every leaf is coated and warmed through. Taste and adjust the salt.
Scrape into a buttered 2 quart baking dish, smooth the top, cool 20 minutes, cover and refrigerate for up to 24 hours.
On serving day, bake uncovered at 375°F for 20 to 25 minutes, until the edges bubble. Rest 5 minutes.
Fry the shallot rings in the hot oil in two batches for 2 to 3 minutes, until deep golden. Drain, toss hot with the 2 tablespoons of parmesan and a pinch of salt, and scatter over the spinach at the table.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 35 minutes

Nutrition

Calories: 240
Sugar: 3
Sodium: 460
Fat: 19
Carbohydrates: 9
Fiber: 3
Protein: 7
Cholesterol: 50