a little more cheese

This is the second side-dish that accompanied the Pork Schnitzel and the last of the savory dishes from the German-Swiss Dinner Party.

Did you think you’d seen the last of the recipes containing cheese from the extravagantly cheesy dinner? I’m afraid not. I do promise this is the last of it though, there was no cheese in the dessert, which I will post the recipe for tomorrow.

Then on Friday, get ready for another contest. This time, instead of winning cookbooks, if you live in The Valley of the Sun, you could win a free spot in a cooking class. Stay tuned!

There are a couple of great things about this recipe. First, it uses frozen chopped spinach, so most of the work is done for you. Second, it can be partially made ahead.

The morning of the party, I prepped the spinach, draining and squeezing it dry, then placed it in a zip-lock with paper towels (to absorb even more liquid) and stored it in the refrigerator until I was ready to cook and serve. I also cooked up the onions in the morning and stored them in the refrigerator.

German-Style Creamed Spinach

• Two 12-ounce packages frozen chopped spinach, thawed
• 1/4 cup (1/2 stick) unsalted butter
• 1 white onion, peeled and diced
• Salt and freshly ground black pepper
• 1 ½ cups heavy cream
• 1/8 teaspoon freshly grated nutmeg
• 2 cups grated Gouda cheese

Strain the thawed spinach in a colander, and then wrap in a kitchen towel and squeeze out as much liquid as possible.

Melt the butter in a large skillet over medium heat. Cook the onions until softened, about 8 minutes, and then season with salt and pepper.

(May be done ahead of time to this point, see notes above.)

Add the cream and nutmeg to the onions and cook until the cream is reduced by half, about 5 minutes. Stir in the cheese until melted. Mix in the spinach until combined. Cover and cook over medium-low heat until the spinach is tender, about 8 minutes. Season with salt and pepper, transfer to a bowl, and serve immediately.

Serves 6 to 8

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