Creamy Spinach and Artichoke Casserole

Name: Creamy Spinach and Artichoke Casserole
Cook time: 30 min
Yield: 8 servings
Cuisine: american
Ingredients: 5 g unsalted butter divided; 20 g unsalted butter divided; 15 ml olive oil; 120 g yellow onion finely diced; 12 g garlic cloves minced; 15 g all-purpose flour; 180 ml whole milk; 226 g cream cheese softened; 120 g sour cream; 80 g Parmesan cheese finely grated; 6 g kosher salt; 2 g black pepper freshly ground; 0.5 g ground nutmeg; 30 ml water for loosening the sauce if needed; 680 g frozen chopped spinach thawed and squeezed very dry; 340 g canned artichoke hearts drained and chopped; 60 g breadcrumbs; 20 g unsalted butter divided

An American Thanksgiving side that bakes thawed spinach, artichokes, onion, garlic, cream cheese, sour cream, and Parmesan into a spoonable casserole, then finishes it under a buttery breadcrumb crust. The texture contrast is the point: soft and rich underneath, crisp and bronzed on top.

By Julienne

Cook time: 30 minutes

Servings: 8

Ingredients

5 g unsalted butter divided
20 g unsalted butter divided
15 ml olive oil
120 g yellow onion finely diced
12 g garlic cloves minced
15 g all-purpose flour
180 ml whole milk
226 g cream cheese softened
120 g sour cream
80 g Parmesan cheese finely grated
6 g kosher salt
2 g black pepper freshly ground
0.5 g ground nutmeg
30 ml water for loosening the sauce if needed
680 g frozen chopped spinach thawed and squeezed very dry
340 g canned artichoke hearts drained and chopped
60 g breadcrumbs
20 g unsalted butter divided

Instructions

Heat the oven to 190°C. Grease a 9 x 13 inch baking dish with 5 g of the butter. The oven is fully preheated and the baking dish is lightly coated.
Melt 20 g of the butter with the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, then add the garlic and cook briefly. The onion is translucent and the garlic smells fragrant, not browned.
Stir in the flour and cook for 1 minute to form a paste, then slowly whisk in the milk until smooth. Cook until the mixture thickens lightly. The sauce lightly coats a spoon without tasting raw floury.
Lower the heat and stir in the cream cheese, sour cream, Parmesan, salt, black pepper, and nutmeg until smooth. If the mixture seems too tight, add up to 30 ml water a little at a time. The base is thick, glossy, and evenly seasoned.
Fold in the squeezed-dry spinach and chopped artichokes until evenly coated, then scrape the mixture into the prepared baking dish and smooth the surface. The vegetable mixture is evenly distributed in the dish.
Mix the breadcrumbs with the remaining 20 g butter, then scatter evenly over the casserole. The top is covered with a thin, even breadcrumb layer.
Bake for 25 to 30 minutes, until the edges are bubbling and the topping is deep golden brown. Rest for 10 minutes before serving. The center is hot and set enough to scoop cleanly, and the top is browned and crisp.