Ruth’s Chris Cheesy Spinach Casserole with Monterey Jack

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Squeeze as much liquid as possible from the spinach and set aside.
3. In a skillet over medium heat, melt the butter. Add the garlic and sauté for about 30 seconds, until fragrant.
4. Reduce the heat to low and stir in the heavy cream and cream cheese, whisking until smooth and fully combined.
5. Add the Monterey Jack and Parmesan cheeses, stirring until melted and velvety.
6. Season the sauce with salt, black pepper, and nutmeg, if using.
7. Fold the spinach into the cheese sauce until evenly coated.
8. Transfer the mixture to the prepared baking dish and spread evenly.
9. Bake uncovered for 25–30 minutes, until hot, bubbly, and lightly golden on top.
10. Let rest for 5 minutes before serving.

Variations

• Add a pinch of crushed red pepper for gentle heat.
• Use Gruyère in place of Monterey Jack for a nuttier flavor.
• Stir in sautéed shallots for subtle sweetness.
• Top with a light layer of breadcrumbs for added texture.

Tips

• Draining the spinach thoroughly is essential to avoid a watery casserole.
• Keep the heat low when melting the cheese to maintain a smooth sauce.
• Avoid overbaking to preserve the silky, steakhouse-style texture.
• This casserole can be assembled ahead and baked just before serving.