Creamed Spinach with Almond Bread Crumb Topping

Yield:

8-10 servings

For the spinach:

Instructions

Preheat your oven to 400°F and set a rack to the middle position. Butter a 9-by-13-inch baking dish (or any other pan that can hold 12 to 14 cups) and set aside.

Remove most of the water from the spinach by squeezing it with clean hands or with a clean dish towel. It doesn’t have to be bone-dry, but you want to get most of the liquid out.

Melt the butter in a large skillet over medium heat. Add the flour and garlic, and whisk until the mixture is smooth and glossy. Now add the warm milk, 1 cup at a time, whisking as you go. Keep whisking until thickened and smooth. Add the Parmesan cheese, sour cream, nutmeg, and salt. Stir, then add the spinach and stir until evenly combined. Pour into the prepared pan.

For the topping:

Ingredients

2 tablespoons salted butter, softened
¾ cup panko bread crumbs
¾ cup slivered almonds
2 tablespoons Parmesan cheese
½ teaspoon kosher salt

Instructions

To make the topping, stir together the butter, panko, almonds, cheese, and salt in a small bowl, then sprinkle over the spinach. Transfer to the oven and bake until the topping is nicely browned and the spinach mixture is bubbling, 20 to 25 minutes. If you want the topping even browner, run it briefly under a broiler on the lowest setting.