Stockefeller 6 Recipe
baked, bread crumbs, creamed spinach, scented pernod butter, grana padano parmesan, creole spice
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Ingredients
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Baked Components
Creamed Spinach
Scented Pernod Butter
Method
Baked Components
- 1
Prepare the Bread Crumbs Mixture
In a mixing bowl, combine the bread crumbs, grated Grana Padano cheese, and Creole spice blend. Mix until well combined.
- 2
Set Aside
Set the bread crumb mixture aside to use as a topping later.
Creamed Spinach
- 3
Cook the Spinach
In a large skillet over medium heat, add the chopped fresh spinach and sauté until wilted, about 3-4 minutes. Remove from heat.
- 4
Prepare the Cream Mixture
In a separate saucepan, combine the cream cheese and heavy cream over low heat. Stir until the cream cheese has melted and the mixture is smooth.
- 5
Add Garlic and Seasonings
Add the minced garlic to the cream mixture and cook for an additional 2-3 minutes. Season with salt and black pepper to taste.
- 6
Combine Spinach and Cream
Fold the cooked spinach into the cream mixture and stir until evenly coated. Remove from heat.
Scented Pernod Butter
- 7
Make the Scented Butter
In a small bowl, mix the softened unsalted butter with Pernod and chopped parsley until well combined. Set aside.
Assembly and Baking
- 8
Preheat Oven
Preheat your oven to 375°F (190°C).
- 9
Combine Components
In a baking dish, spread the creamed spinach mixture evenly at the bottom. Sprinkle the bread crumb mixture over the top.
- 10
Dot with Butter
Dot the top with the scented Pernod butter mixture.
- 11
Bake
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.
- 12
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your Stockefeller 6!