Savory Spinach & Mushroom Cream Bake

1. Preheat Oven

Preheat your oven to 425°F. This ensures your oven is hot and ready to bake by the time you finish preparing the ingredients.

2. Prepare Garlic and Mushrooms

In a large skillet over medium heat, melt 4 tablespoons of the butter. Add the minced garlic and cook it for about a minute until it's fragrant. Then, add the sliced mushrooms along with the salt and black pepper. Sauté the mushrooms for about 5-7 minutes, or until they turn a beautiful golden brown.

3. Add Spinach

Add the fresh baby spinach directly into the skillet with the mushrooms. Cook the spinach, stirring occasionally, until it wilts and releases its water. This should only take a few minutes.

4. Transfer to Baking Dish

Once the spinach has wilted, transfer the mushroom and spinach mixture into a 1½- to 2-quart oval baking dish or a 9 by 13-inch baking dish, spreading it out evenly.

5. Prepare Cream Sauce

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Pour in the heavy cream and add the ground nutmeg and grated Parmesan cheese. Stir continuously as the mixture heats up and thickens slightly, which should take about 3-4 minutes.

6. Combine and Bake

Pour the creamy mixture over the spinach and mushrooms in the baking dish, making sure everything is well-covered. Sprinkle the shredded Gruyère cheese evenly over the top. Place the dish in your preheated oven and bake for 18-22 minutes, or until the cheese is bubbly and lightly browned on top.

7. Cool and Serve

When you see the cheese transform into a golden, bubbling crust, you know your Savory Spinach & Mushroom Cream Bake is ready. Let it cool for a few minutes before serving to allow the flavors to settle.