Morton's Steakhouse Creamed Spinach Recipe
This restaurant-style creamed spinach recreates Morton's famous steakhouse side dish with a rich, velvety cheese sauce that perfectly coats tender wilted spinach leaves. The combination of mozzarella, cream cheese, and Parmesan creates an indulgent texture, while fresh nutmeg adds the signature warmth that makes this version stand out. Perfect alongside grilled steaks or as a luxurious vegetarian main, this recipe delivers the same sophisticated comfort food experience you'd expect from the renowned steakhouse chain.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 4 teaspoons Kosher salt, divided
- 1 teaspoon coarse ground black pepper
- ½ teaspoon nutmeg, freshly grated
- ¼ cup flour
- 3 ½ cups half-and-halfheavy cream1:1indulgentadds dairy
Creates richer sauce
- 2 ¼ pounds fresh leaf spinach, or one pound frozen
- 1 cup mozzarella cheese
- 4 ounces cream cheese
- ½ cup Parmesan cheese, grated
Instructions
- 1
Bring a large pot of water to a boil with salt
- 2
Add the spinach and cook just until wilted
- 3
Drain the spinach in a strainer or colander
- 4
Rinse with cold water until cool and squeeze the water out of each fistful of spinach
- 5
Chop the spinach bundles into width pieces
- 6
In a large skillet melt the butter with the garlic and onions
- 7
Cook on medium low until the onions are translucent
- 8
Add in the remaining kosher salt, black pepper and nutmeg
- 9
Add in the flour and mix with a wooden spoon over low and cook until the aroma is a bit nutty
- 10
Add the half and half and cook until boiling
- 11
Add in the mozzarella cheese and cream cheese
- 12
Cook until the mixture has thickened
- 13
Add in the spinach and the Parmesan cheese and stir to combine
Tips
Squeeze spinach thoroughly after blanching to prevent watery sauce - press between clean kitchen towels for best results.
Cook the flour mixture long enough to eliminate raw flour taste but avoid browning for the whitest sauce.
Add cheeses gradually and stir constantly to prevent clumping and ensure smooth integration.
Good to Know
Refrigerate up to 3 days in covered container. Reheat gently on stovetop, adding splash of cream if needed.
Can be made 1 day ahead. Reheat gently and adjust seasoning before serving.
Serve immediately while hot as side dish with steaks, chops, or roasted meats.
Common Mistakes
Don't skip squeezing spinach thoroughly to avoid watery sauce
Cook flour mixture adequately to avoid raw flour taste
Add cheeses gradually while stirring to prevent clumping
Substitutions
FAQ
Can I use frozen spinach instead of fresh?
Yes, use 1 pound frozen spinach. Thaw completely and squeeze out all excess water before chopping and adding to the cheese sauce.
What if my sauce is too thick?
Gradually stir in additional half-and-half or milk until you reach desired consistency. Heat through before serving.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently on stovetop, stirring frequently and adding cream if needed to restore smoothness.