Posted in Recipes, Vintage Collectibles

by Cathy


Creamed Spinach Gratin is a popular addition to the Thanksgiving meal. Here is a vintage recipe from Ruby Johnson, the namesake for Ruby Lane. Enjoy!


Creamed Spinach Gratin


2 T unsalted butter plus more for the dish

1 clove garlic

5 shallots, halved and thinly sliced crosswise

5 10 ounce boxes frozen spinach

8 ounces of cream cheese thawed at room temperature

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon ground nutmeg

1 cup whole milk

1 cup heavy cream

1 cup grated Gruyere or Swiss cheese

1 teaspoon kosher salt



Heat over to 375 degrees. Rub the sides and bottom of a buttered 8-inch baking dish with the garlic, discard the garlic.

In a skillet, over medium heat, melt the butter. Add the shallots and cook until softened, 5 to 7 minutes.

Squeeze the spinach to remove any excess liquid. In a large bowl, combine the spinach, cream cheese, heavy cream, milk, Gruyere or Swiss cheese, salt, pepper, nutmeg, and shallots. Transfer to dish. Bake, uncovered, until bubbling and lightly golden, about 25 minutes.

And while you have Thanksgiving on your mind, check out a few of the unique items for the table!


Horn of Plenty Cowell and Hubbard Cornucopia Serving Pieces


Turkey Salt and Pepper Shakers

Crystal Horn of Plenty

Ceramic Napco Hen and Turkey Salt and Pepper Shakers


Lefton Ceramic Turkey Biscuit Jar

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