Creamed Spinach Gratin
⏱️ Prep: 10 min🍳 Cook: 12 min
Ingredients
| 2 pound | 905 g | frozen spinach |
| 0.5 cup | 120 ml | water |
| 2 tbsp | 30 ml | unsalted butter |
| 1 | large shallot, peeled, sliced | |
| 2 | garlic cloves, peeled, minced | |
| 4 ounce | 115 g | cream cheese (1/2 block, 4 ounces), softened at room temperature |
| 0.5 cup | 120 ml | whole milk |
| 0.5 tsp | 2.5 ml | kosher salt |
| 0.25 tsp | 1.3 ml | ground nutmeg |
| 1 cup | 240 ml | Gruyère cheese, grated |
Instructions
Prep Time: 10 minutes. Cook Time: 12 minutes. Servings: 6.
Approx. pressure build: 10 minutes. Pressure release: quick.
- Place frozen spinach and water in pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 1 minute, and select START/STOP to begin.
- When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Transfer spinach to a colander in the sink, and press with a spatula to release as much liquid as possible; set aside.
- Wipe out pot with paper towel. Place butter in pot. Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin. Once butter has melted, add shallot and garlic and cook until softened, about 3 minutes. Select START/STOP to turn off SEAR/SAUTÉ.
- Whisk in cream cheese and milk until mixture is melted and smooth. Stir in drained spinach, salt, and nutmeg. Spread mixture into an even layer. Sprinkle Gruyère on top.
- Close crisping lid. Select BROIL and set time to 8 minutes. Select START/STOP to begin.
- Cooking is complete when Gruyère is nicely browned. Serve warm.
A tip from the Ninja® Kitchen Team: For the best texture in the finished dish, buy frozen spinach in bags rather than blocks.