Baked Creamed Spinach
By Traeger Kitchen
Add this side dish to your arsenal. Spinach is mixed with cream, a generous amount of cheese, topped with crunchy panko, and baked until golden brown and bubbly.
Prep Time
15 Min
Cook Time
30 Min
Pellets
Cherry
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 | packages frozen spinach, thawed |
| 2 Tablespoon | unsalted butter |
| 1 | shallot, minced |
| 2 Clove | garlic, minced |
| 1 Teaspoon | red chili flakes |
| 1 1/2 Cup | heavy cream |
| 1 Teaspoon | ground nutmeg |
| To Taste | salt |
| To Taste | Pepper |
| 3/4 Cup | sour cream |
| 1/2 Cup | Parmesan cheese, grated |
| 1/2 Cup | Romano cheese, grated |
| 1/2 Cup | panko breadcrumbs |
Steps
1
When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
2
Place the spinach in a clean tea towel, or cheesecloth and squeeze to remove any excess water. Set aside.
3
In a saucepan over medium heat, melt the butter and sauté the shallots and garlic for 3 minutes. Add the chili flakes and cook for 2 minutes. Add the cream and nutmeg and bring to a boil. Season with salt, and pepper, to taste.
00:05
4
Add the spinach and sour cream, and adjust the seasonings as needed. Remove from heat and stir in the Parmesan and Romano cheese.
5
Pour the creamed spinach mixture into a baking dish and top with panko.
6
Place the baking dish directly on the grill grates. Close the lid and bake until the top is browned and bubbly, 25-30 minutes.
375 ˚F / 191 ˚C
00:25
7
Remove the creamed spinach from the grill and serve warm. Enjoy!
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