Ingredients:

  • 2 pounds (900g) fresh spinach, washed and trimmed (or 10 ounces (283g) frozen spinach, thawed and squeezed dry)
  • 1 tablespoon (15 ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 1/2 cups (355 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (50g) grated Gruyère cheese, plus more for topping
  • Salt and freshly ground white pepper to taste

Instructions:

  1. Heat olive oil in a large skillet. Add minced garlic and sauté until fragrant (about 30 seconds). Add spinach in batches, wilting each batch before adding more. Season with nutmeg, salt, and pepper. If using frozen spinach, saute the garlic with oil for a moment, add spinach, nutmeg, salt and pepper to taste, cooking until the spinach is thoroughly heated. Remove from skillet and set aside. Briefly dry the pan.
  2. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (a roux) forms.
  3. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens slightly. Stir in heavy cream.
  4. Remove from heat and stir in Gruyère cheese until melted and smooth. Season with salt and white pepper to taste.
  5. Add the wilted spinach to the cream sauce. Stir to combine. Transfer to an oven-safe dish if desired. Sprinkle with additional Gruyère cheese.
  6. Broil for 1-2 minutes, or until the cheese is melted and bubbly.