Cheesy Creamed Spinach with Provolone & Parmesan

Cheesy Creamed Spinach: Your New Secret Weapon for Cozy Vibes

Hey there, friend! Isla here from BiteTide, coming at you from my slightly flour-dusted but always-happy kitchen. Let’s be real: sometimes, a meal needs a hero. The main event might be a perfectly roasted chicken or a gorgeous holiday ham, but what’s the side dish that makes everyone’s eyes light up? The one that gets whispered about for days after? In my world, that undisputed champion is a big, bubbling dish of ultra-creamy, outrageously cheesy creamed spinach.

Now, I know what you might be thinking. “Creamed spinach? Isn’t that the sad, mushy stuff from the frozen food aisle?” I’m here to tell you, absolutely not. We’re throwing that memory out with the dishwater. The recipe we’re diving into today is a whole different beast—a velvety, luxurious, flavor-packed wave of comfort that’s so good, it might just steal the show. We’re talking fresh spinach wilted into a rich, garlicky cream base, then loaded with not one, but two incredible cheeses: melty, gooey provolone and sharp, nutty Parmesan. It’s the kind of side dish that feels fancy but comes together in under 30 minutes, because I believe delicious should never mean difficult.

This isn’t just a recipe; it’s a vibe. It’s the cozy hug you need on a busy weeknight and the impressive, crowd-pleasing star of your holiday table. So, tie on your favorite apron, grab your biggest pot, and let’s transform a simple green into a legendary bite together. Get ready for the creamed spinach that will have everyone asking for your secret.

A Tale of Two Grandmas and One Life-Changing Side Dish

My love for this dish is deeply personal, and it all goes back to two very different, very wonderful women in my life. My Grandma Mae, on my mom’s side, was all about precision. Her creamed spinach was a classic—elegant, subtle, and always made with a whisper of nutmeg. It was delicious, a testament to her quiet, careful love. But then there was my Nona Rosa, my dad’s mom. Oh, she was a force of nature. Her kitchen in our little coastal town wasn’t a place for whispering; it was for laughing, for big gestures, and for cheese. So much cheese.

I’ll never forget the first time I saw her make her version. She didn’t just add a sprinkle of Parmesan; she tore into a block of provolone with her hands, saying, “More is more, piccolina!” She’d add a pinch of red pepper flakes “to wake it up,” and the garlic… let’s just say you could smell it from the street. It was bold, unapologetic, and it tasted like pure joy. This recipe is my love letter to both of them—the creamy, sophisticated base from Grandma Mae, and the bold, cheesy, life-of-the-party spirit of Nona Rosa. It’s the best of both worlds, and every time I make it, I feel them both right there in the kitchen with me, which is exactly where the best memories are made.

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Gathering Your Flavor Crew: The Ingredients

Here’s the dream team that’s going to make this dish unforgettable. Don’t be intimidated by the amount of spinach—it wilts down to a fraction of its size, I promise!

• 6 (10 oz) bags fresh spinach, roughly chopped: The star of the show! Using fresh (not frozen) spinach gives us the brightest flavor and best texture. A quick chop helps it wilt evenly. Chef’s Insight: Don’t skip the wilting step—it’s crucial for driving off excess water so your sauce doesn’t get watery.
• ½ cup unsalted butter: Our rich, flavorful base for sautéing. Using unsalted lets us control the salt level perfectly.
• 6 tbsp minced white onion: This adds a sweet, aromatic foundation. Mince it finely so it melts right into the sauce.
• 4 tbsp minced garlic: Yes, that’s a lot! We’re going for bold. Freshly minced is best for that punchy, authentic flavor.
• 2½ cups heavy cream: This is what creates that luxurious, velvety sauce. For the best texture, there’s no real substitute here, but for a slightly lighter version, half-and-half can work in a pinch.
• 12 slices provolone cheese: Our first cheese hero! Provolone is fantastic because it melts into incredible, stretchy gooiness. Substitution Tip: If you can’t find sliced, about 3 cups of shredded provolone works too. A mild white American cheese is another great melty option.
• 1 cup freshly grated Parmesan cheese: Hero number two! This brings a salty, nutty, umami depth that balances the provolone. Chef’s Plea: Please, please grate it yourself from a block! The pre-grated stuff coated in anti-caking agents just won’t melt as smoothly.
• Salt and pepper to taste: Season with confidence at the end, after the cheeses are in, as they add their own saltiness.
• Optional twist: ½ tsp crushed red pepper flakes: My Nona Rosa’s touch! It doesn’t make it spicy, just adds a subtle warmth in the background that keeps you coming back for another bite.
• Optional: Pinch of nutmeg: My Grandma Mae’s classic move. Nutmeg has a magical way of enhancing creamy dishes without tasting like “nutmeg.” It just adds a layer of cozy complexity.

Let’s Get Cooking: Your Foolproof Roadmap to Creamy Bliss

Ready to work some magic? This comes together so fast, so have all your ingredients prepped and ready to go. We call this *mise en place* in the chef world, but I just call it “making life easier.”

1. Wilt the Spinach: In batches, sauté the spinach in a large pot or Dutch oven over medium heat. Just toss it constantly until it wilts and turns a vibrant dark green. It will look like a mountain at first, but it shrinks down fast! Chef Hack: Don’t crowd the pot. Doing it in batches ensures each leaf wilts perfectly instead of steaming in its own liquid. Once wilted, transfer it to a colander to let the excess moisture drain. You can even give it a gentle press with the back of a spoon to help it along. A drier spinach means a thicker, creamier final sauce.
2. Sauté the Aromatics: In that same now-empty pot, melt your butter over medium heat. Once it’s foaming slightly, add the minced onion and garlic. Cook, stirring often, until they’re fragrant, soft, and translucent—about 3-4 minutes. Watchdog Tip: Don’t let the garlic brown! Burnt garlic turns bitter, and we want sweet, aromatic goodness. If it starts sizzling too aggressively, just turn the heat down a smidge.
3. Create the Creamy Dream Base: Now, pour in that gorgeous heavy cream. Add the crushed red pepper and nutmeg now if you’re using them. Bring the whole thing to a gentle simmer. You’ll see little bubbles forming around the edges. Let it simmer for just a minute to let the flavors get to know each other.
4. The Big Cheese Meltdown: Here’s where the magic happens! Tear the provolone slices into pieces and stir them into the simmering cream. They’ll melt slowly into the most glorious, stretchy, creamy base. Once the provolone is fully incorporated, stir in your freshly grated Parmesan. Keep stirring until everything is smooth, velvety, and unified. You’ve just made a spectacular cheese sauce!
5. Bring It All Home: It’s reunion time! Take your well-drained spinach and fold it gently into that luxurious cheese sauce. I like to use a silicone spatula for this to make sure I’m incorporating everything evenly without being too rough. Let it all simmer together for 5-7 minutes, stirring occasionally. You’ll see the sauce thicken beautifully and cling to every single leaf of spinach.
6. The Final Touch: Take the pot off the heat. Now, taste it! This is the most important step. Season with salt and freshly ground black pepper until it sings to you. Remember, the cheeses are salty, so you might not need much. Give it one final stir, and it’s ready to serve.

How to Serve This Cheesy Masterpiece

This creamed spinach is the ultimate team player. For a family-style dinner, I love serving it right out of the warm pot or transferring it to a beautiful, rustic baking dish. A final flourish of extra grated Parmesan and a crack of black pepper on top makes it look restaurant-worthy. It’s the perfect sidekick for a classic holiday feast alongside roast turkey, prime rib, or baked ham. But don’t save it just for special occasions! It’s phenomenal next to a simple seared steak, roasted chicken, or even piled onto a toasted slice of crusty bread for the most decadent open-faced sandwich of your life.

Ride Your Own Flavor Wave: Fun Variations

Feel like mixing it up? This recipe is a fantastic canvas for your creativity!

• Bacon Lover’s Dream: Cook 6-8 slices of chopped bacon until crispy. Remove, then use the bacon fat to cook your onions and garlic for an incredible smoky depth. Stir the crispy bacon in with the spinach at the end.
• Extra Veggie Boost: Sauté 8 oz of sliced mushrooms along with the onions until they’re golden brown. They add a wonderful meaty texture and earthy flavor.
• Top with a Crunchy Topping: Turn it into a casserole! Transfer the finished creamed spinach to a baking dish, top with a cup of buttery breadcrumbs or crushed Ritz crackers mixed with a little melted butter, and bake at 375°F for 15-20 minutes until golden and bubbly.
• Lighten It Up (A Bit): You can swap the heavy cream for half-and-half, and use a mix of part-skim mozzarella and provolone. The texture will be a touch less rich but still delicious.
• Garlic & Herb Bomb: Stir in 2 tablespoons of freshly chopped herbs like parsley, chives, or thyme right at the end for a fresh, bright finish.

Isla’s Chef’s Notes & Kitchen Confessions

This recipe has been a living, evolving thing in my kitchen. The first time I made it, I’ll admit, I was a little overzealous and didn’t drain the spinach well enough. Let’s just say it was more “cheesy spinach soup” than creamed spinach. A delicious soup, mind you, but a lesson learned! Now, I’m militant about getting that moisture out.

Over the years, I’ve found that letting it sit for about 5-10 minutes after cooking is the final secret weapon. It thickens up just a bit more, making it the perfect consistency. And a funny story: I once made this for a big family potluck, and my cousin’s toddler, who famously hated “anything green,” devoured two full helpings. His mom looked at me like I’d performed witchcraft. The power of cheese, my friends. It brings everyone to the table.

Your Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the ones that pop up most often!

Q: Can I make this ahead of time for a dinner party?
A: Absolutely! This is a fantastic make-ahead dish. Prepare it completely, let it cool, and store it in an airtight container in the fridge for up to 2 days. When you’re ready, reheat it gently on the stovetop over low heat, stirring often. You may need to add a tiny splash of cream to loosen it up as it will thicken in the fridge.

Q: My sauce seems a bit thin/watery. How can I fix it?
A: No panic! The most common culprit is not draining the spinach enough. The fix is easy: just let it simmer for a few more minutes on the stove, stirring, to evaporate the extra liquid. If it’s still too thin, you can make a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir it into the simmering spinach. It will thicken up almost instantly.

Q: Can I use frozen spinach instead?
A: You can, but the texture and flavor will be different. Thaw three (10 oz) packages of frozen chopped spinach completely, then wring it out in a clean kitchen towel. I mean, really WRING it out—get every last drop of water you can. From there, follow the recipe as written. You may need slightly less cream, so add it gradually.

Q: Why did my cheese sauce get grainy or separate?
A: This usually happens if the heat is too high when you add the cheese. Cheese prefers a gentle, low-to-medium heat. If it starts to look a bit broken or oily, take the pot off the heat immediately and stir in a tablespoon of cold cream. This can often bring it right back together.

Nutritional Information*

*Please note: This is an estimated nutritional breakdown for your convenience. Values can vary based on specific ingredients used.

• Calories: ~280
• Fat: 24g
• Carbohydrates: 5g
• Protein: 10g
• Fiber: 3g

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

This Cheesy Creamed Spinach delivers everything you want in a side dish — creamy, savory, and packed with flavor. Whether it’s gracing your holiday table or elevating a simple weeknight meal, it’s sure to become your go-to green comfort food that steals the spotlight every time.