Ingredients:

  • 2 tablespoons unsalted butter (30ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (30g)
  • 2 cups whole milk (475ml)
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 300g (10.5 oz) frozen spinach, thawed and squeezed dry
  • 1 cup grated mature cheddar cheese (115g)
  • 1/2 cup grated Gruyere cheese (57g)
  • 1/4 cup grated Parmesan cheese (28g)
  • 1 cup sour cream (240ml)
  • 1/2 cup mayonnaise (120ml)
  • 1/2 cup panko breadcrumbs (30g)
  • 2 tablespoons melted butter (30ml)

Instructions:

  1. Sauté onion in butter until softened. Add garlic and cook until fragrant. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, then reduce heat and cook until thickened, stirring constantly. Season with nutmeg, salt, and pepper. Stir in spinach.
  2. Stir in the cheddar, Gruyere, and Parmesan cheeses until melted and smooth.
  3. Remove from heat and stir in sour cream and mayonnaise until combined.
  4. Combine panko breadcrumbs and melted butter in a small bowl.
  5. Pour spinach mixture into the prepared baking dish. Sprinkle with panko topping. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and bubbly. Bake this cheesy spinach and cheese casserole.
  6. Let stand for 5-10 minutes before serving.