When I was young, creamed peas were a side dish staple that you could find served along with fried chicken or other comfort food dishes. I fell in love with this sweet creamy dish as a child. Nowadays it seems to be a rarity to find it on any restaurant menus.

Creamed peas are basically sweet peas in a white sauce or bechamel sauce. Sounds simple enough. Well, that was until I tried the au gratin peas at Ruth Chris’s Steakhouse. Their sweet peas are baked and topped with a layer of cheddar cheese. Yes please and keep them coming!

That’s when I went on a quest to find the recipe! The one that came the closest, in my opinion, is Emeril’s Sweet Peas Au Gratin. I think it s because of the addition of his own seasoning mix Emeril’s Original Essence. I did, however, make this delicious recipe a little less glamorous. Here is my version of his dish. Enjoy!

Print Recipe

Au Gratin Creamed Peas

Servings

Ingredients

• 2 tbsp Butter + 1 tsp butter
• 1 cup Onions, minced
• 2 tbsp Whole Wheat flour
• 2 cups milk
• 1 16oz bag Organic frozen sweet peas, thawed
• 1/2 cup panko bread crumbs
• 2 cups Sharp cheddar cheese, shredded
• Salt & Pepper

Servings Ingredients 2 tbsp Butter + 1 tsp butter 1 cup Onions, minced 2 tbsp Whole Wheat flour 2 cups milk 1 16oz bag Organic frozen sweet peas, thawed 1/2 cup panko bread crumbs 2 cups Sharp cheddar cheese, shredded Salt & Pepper

Instructions

1. Preheat the oven to 350 degrees. Grease 9x9 baking dish with the 1 teaspoon of butter and set aside.
2. In a medium sauté pan over medium-high heat, melt the remaining 2 tablespoons of the butter.
3. Add the onions and season them lightly with salt and pepper. Sauté for 2 minutes.
4. Sprinkle in the flour and cook for 1 minute, stirring constantly to make a paste.
5. Slowly stir in the milk and whisk to blend the mixture. Bring to a bubbling simmer.
6. Cook the flour mixture for 4 to 8 minutes or until the mixture thickens.

   
7. Add in the peas, stir to blend and pour into the 9x9 dish.
8. In a small bowl mix the Emeri's Essence with the breadcrumbs, then sprinkle them over the peas. Top breadcrumbs with the shredded cheese.

   
9. Bake for 20-25minutes.

Recipe Notes

The original recipe (link below) is for use with an au gratin dish and baked at 400 degrees, which is a slight broil. I found my peas and sauce were a bit too soupy so I added the ingredients to a 9x9 dish and baked it slower like a casserole and it came out perfect!

This recipe was adapted from Emeril Lagasse Sweet Peas Au Gratin.  

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Check out more of my families favorite recipes~

Baked Macaroni & Cheese

Potatoes O’Brien Casserole

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