Creamed Spinach & Artichoke Casserole

This is the side dish version of the classic spinach artichoke dip.  It's thicker than it's dip version and stands up great to beefy flavors and dresses up any holiday dinner plate!

Creamed Spinach & Artichoke Casserole

Ingredients

• 4 Tbsp. butter
• 4 cloves garlic, grated
• 1 large onion, minced
• 2 cups cream
• 1 cup milk
• 1/2 tsp. nutmeg
• 40 oz. frozen chopped spinach, thawed and rung out to excess remove water
• 1 14 oz. can artichoke hearts, drained and quartered
• 1/2 cup sour cream
• 1/2 cup grated Gruyere
• 1/2 cup panko
• Salt & pepper, to taste

Serves 8 - 10
Cook time: 45 minutes

​Preheat the oven to 400.
Melt the butter in a large saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the cream, milk, and nutmeg and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach and artichokes.  Add the sour cream and stir until melted in. Season with salt and pepper to taste.
Transfer the mixture to a 4-quart casserole dish; combine the panko and Gruyere, and sprinkle on top. Bake until bubbling and light golden on top, about 15 minutes.
This can be served immediately or will keep at room temperature, covered, for about 20 minutes.