Martha Stewart’s Spinach Cheese Puff; a casserole made with spinach, Gruyere cheese, half & half and eggs. Baked to a bubbly golden brown, this spinach side dish will go great alongside just about anything.
I’m not sure why Martha calls it a puff because there’s nothing puffy about it. . . it’s dense, creamy and rich without being overly so.
It’s a cinch to throw together with some planning. The recipe calls for thawed, frozen, chopped spinach with the water squeezed out of it. It’s best to do it overnight in a colander placed over a bowl in your refrigerator, or the morning of, as it does take a few hours for the spinach to thaw.
You can use any good melting cheese, I used mozzarella. This isn’t super cheesy so if that’s what you’re looking for toss in some extra.
This is my entry for Side Dish Saturdays, a weekly event I started to bring more attention to side dishes and give them the respect and love they deserve.
I would love it if you linked up your side dishes! I only have two guidelines for linking to the event.
Your link must be a side dish; no soups or recipes with meat/poultry. Old posts are ok but. . .
The post must have a link back to my site. All other links will be deleted; every link will be checked.
The linky will be open until Tuesday at midnight eastern time.
Side Dish Saturdays will be taking a two-week break for the holidays – I’ll bring it back the Saturday after the New Year.