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Spinach-and-Cheese Puff

Recipe photo courtesy of David Loftus

Like creamed spinach but cheesier, this baked side is a great accompaniment to any meal.

Source: Everyday Food, November 2007
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Bake up to 1 day ahead and refrigerate. Bring to room temperature, then cover with foil, and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes more.

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Reviews

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How would you rate this recipe?
894
  • digicart1
    25 NOV, 2017
    It was a winner at our Thanksgiving table. On accident, I added all the cheese to the mix and so then added more to the top. It was great. Thanks!
    Reply
    • digicart1
      25 NOV, 2017
      Oh, and I completely missed the bit about 2 tsp salt! Which probably saved the dish. Go me. ;-)
  • glomallardgma
    24 NOV, 2017
    Flavorless.
    Reply
  • lapobrien
    21 NOV, 2017
    I use all of the cheese in the mix. I cut salt to a pinch. I use about 1/4 cup of grated parmesan on top.
    Reply
  • cinto
    4 FEB, 2014
    A favourite! I would have given it 5 stars, except I agree with other reviewers; 2 tsp of salt makes it almost inedible. 1/2 tsp salt is plenty, maybe 1tsp at most. But with that single change, it's perfect. A bit rich for every day, but I make it for potlucks and holiday dinners and always get asked for the recipe.
    Reply
  • Bon
    29 NOV, 2013
    Love it! I made this for the first time last night (Thanksgiving 2013) and it turned out great! I used an oblong 3" deep casserole dish (9"x 11") & made a few minor changes: I added a 1/2 cup of chopped sweet onion & a cup of chopped (not sliced) fresh mushrooms. I also could not find gruyere cheese locally so I used the suggestion from the video for this recipe-to use any grated cheese, so I used pre-packaged grated Parmesan, Romano, Asiago. It puffed up well too. Almost like a soufflé.
    Reply
  • MS12220870
    2 DEC, 2011
    everyone loved it but i would definitely add more cheese...like a lot more cheese! cream was fine but it was in need of some cheesy goodness.
    Reply
  • kbloem
    18 OCT, 2011
    This recipe was not a big hit with my family, but I entrusted someone else to prepare it while I did other things, so I'm not sure it was made correctly.
    Reply
  • mcbra
    3 JAN, 2009
    I made this recipe for thanksgiving and again for christmas and everyone enjoyed it! It is a super easy dish to prepare and make! It's a great dish that is easy and fast to prep and make especially for holiday potlucks! I agree with the previous comments! The second time I made it, I put a lot less salt! Just a pinch or 1/2 teaspoon of salt would do just fine and make this recipe come out a lot better! :) happy cooking!
    Reply
  • MS10784076
    2 JAN, 2009
    Served for 2008 Thanksgiving and everyone enjoyed it. Definitely, 2T of salt is way too much. I even think 1T is too much as the cheese has a saltiness to it too. I was surprised to hear my brother, who is a wonderful chef, asked for this again and each Thanksgiving forward. Looks like I'll be making this again.
    Reply
  • EWjunk
    25 DEC, 2008
    We found this dish disappointing. I usually make my spinach casserole with a highly seasoned creamy mornay sauce, and this was flavorless in comparison. It bakes up "hard" and eggy like an Italian torta, not soft and creamy. I guess we were expecting it to be like creamed spinach, so we were disappointed.
    Reply

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