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Round white bowl with creamed spinach, garnished with bread crumbs, on a marble surface

Smoked Gouda Creamed Spinach

lemon zest bread crumbs

STARS

Rather than the cream cheese version normally found at many old-school steakhouses we've added some character to this spinach dip by using a smoked gouda cheese instead. Crunchy lemon zest breadcrumbs contribute tang and texture. Grab a warm baguette or your favorite cracker and enjoy!
difficultyDifficulty Level
difficulty
Total Time:  
Active Time:  
Ingredients

For the Spinach:

  • 2.5 cups of raw spinach

For the Smoked Gouda Cream Sauce:

  • 1/2 cup of heavy cream
  • 1/3 cup of shredded smoked gouda cheese
  • 1/2 tablespoon of lemon juice
  • 1/4 teaspoon of kosher salt

For the Lemon Pan Gratata:

  • 1/4 cup of panko breadcrumbs
  • 1 tablespoon of canola oil
  • 1/2 tablespoon of lemon zest
Directions
1
Wash and trim the spinach.
2
Steam the spinach until wilted.
3
Cool in the refrigerator.
4
Squeeze excess liquid completely out of the steamed spinach and transfer to a large bowl.
5
In a large pot, bring heavy cream to a high simmer.
6
Transfer the hot cream to a large bowl and blend with a stick blender on low until a vortex is seen.
7
Add shredded gouda and blend on high until a thick cheese sauce is formed (add cheese in batches to ensure the cream stays hot).
8
Heat lemon juice and salt in a small pot and fold into the cheese sauce.
9
In a large bowl, mix all ingredients together and gently massage with your hands until all ingredients are evenly dispersed and the panko has soaked up all of the oil.
10
Spread the panko mix on a parchment paper-lined baking tray (no more than 1/4" high to promote toasting).
11
Bake in the oven until golden brown.
12
Let cool for 1 hour.
13
Mix the reserved gouda/cream puree with the cooled steamed/drained spinach.
14
Top with the panko and serve.

Smoked Gouda Creamed Spinach

lemon zest bread crumbs

STARS

Rather than the cream cheese version normally found at many old-school steakhouses we've added some character to this spinach dip by using a smoked gouda cheese instead. Crunchy lemon zest breadcrumbs contribute tang and texture. Grab a warm baguette or your favorite cracker and enjoy!
difficultyDifficulty Level
difficulty
Total Time:  
Active Time:  
Servings:  4

Ingredients

For the Spinach:

  • 2.5 cups of raw spinach

For the Smoked Gouda Cream Sauce:

  • 1/2 cup of heavy cream
  • 1/3 cup of shredded smoked gouda cheese
  • 1/2 tablespoon of lemon juice
  • 1/4 teaspoon of kosher salt

For the Lemon Pan Gratata:

  • 1/4 cup of panko breadcrumbs
  • 1 tablespoon of canola oil
  • 1/2 tablespoon of lemon zest

Directions

1
Wash and trim the spinach.
2
Steam the spinach until wilted.
3
Cool in the refrigerator.
4
Squeeze excess liquid completely out of the steamed spinach and transfer to a large bowl.
5
In a large pot, bring heavy cream to a high simmer.
6
Transfer the hot cream to a large bowl and blend with a stick blender on low until a vortex is seen.
7
Add shredded gouda and blend on high until a thick cheese sauce is formed (add cheese in batches to ensure the cream stays hot).
8
Heat lemon juice and salt in a small pot and fold into the cheese sauce.
9
In a large bowl, mix all ingredients together and gently massage with your hands until all ingredients are evenly dispersed and the panko has soaked up all of the oil.
10
Spread the panko mix on a parchment paper-lined baking tray (no more than 1/4" high to promote toasting).
11
Bake in the oven until golden brown.
12
Let cool for 1 hour.
13
Mix the reserved gouda/cream puree with the cooled steamed/drained spinach.
14
Top with the panko and serve.
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