Morton’s Steakhouse Creamed Spinach Recipe
Morton’s Steakhouse Creamed Spinach is a rich and decadent side dish featuring fresh spinach blended with a creamy mixture of butter, half and half, cream cheese, mozzarella, and Parmesan. This classic steakhouse recipe is full of flavor with a touch of nutmeg and a silky smooth texture, perfectly complementing any hearty main course.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Spinach Preparation
- 2 teaspoons kosher salt (for boiling water)
- 2 1/4 pounds fresh spinach (or 1 pound frozen)
Base and Seasoning
- 4 tablespoons unsalted butter
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 2 teaspoons kosher salt (remaining)
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon ground nutmeg
Thickening and Creaminess
- 1/4 cup all-purpose flour
- 3 1/2 cups half and half
- 1 cup shredded mozzarella cheese
- 4 ounces cream cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Blanch the spinach: Bring a large pot of water to a boil with two teaspoons of salt. Add the fresh spinach and cook just until wilted, about 1 minute. Drain the spinach in a strainer or colander, rinse with cold water until cool, and squeeze out excess water tightly. Chop the spinach into ¾-inch widths and set aside.
- Cook the aromatics: In a large skillet over medium-low heat, melt the butter and add the minced garlic and onions. Cook for 8-10 minutes until the onions become translucent, stirring occasionally.
- Season and prepare the roux: Add the remaining two teaspoons of kosher salt, black pepper, and nutmeg to the skillet. Stir to combine. Then add the flour and mix with a wooden spoon over low heat, cooking for 2-3 minutes until the mixture has a slightly nutty aroma, which signals the flour is cooked.
- Add the dairy: Slowly pour in the half and half while stirring to avoid lumps. Bring the mixture to a boil, stirring frequently to prevent sticking. Once boiling, reduce heat.
- Incorporate cheeses: Add the shredded mozzarella and cream cheese to the skillet. Continue to cook and stir for 6-8 minutes until the sauce thickens to a creamy consistency.
- Mix in the spinach and Parmesan: Fold the chopped spinach and grated Parmesan cheese into the creamy sauce. Stir well to combine everything evenly. Cook briefly until heated through and the cheeses meld into the sauce.
Notes
- For best texture, squeeze out as much water as possible from the cooked spinach to prevent a watery creamed spinach.
- Use fresh spinach for a brighter flavor, but frozen can be substituted if drained well.
- The nutmeg adds a subtle warmth; do not omit as it balances the creamy richness.
- Adjust salt to taste after adding the cheeses, as they add additional saltiness.
- Serve immediately for the best creamy texture; reheating may require stirring in a little milk or cream.
