Ingredients
1/3 cup milk
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
Fine sea salt and freshly ground pepper to taste
Freshly grated nutmeg
2 pounds spinach, washed and trimmed
1 clove garlic, minced
½ cup heavy cream
½ cup grated Gruyère cheese
Preparation
To make the béchamel: In a small saucepan, heat the milk until small bubbles form around the edge (this can also be done in the microwave). In a medium saucepan over medium heat, cook 1 tablespoon of the butter until melted and foamy. Add the flour and whisk constantly for 1 minute, so the butter doesn’t burn. Slowly whisk in the warm milk and cook for 2 minutes, whisking constantly. Season with salt, pepper and nutmeg, and transfer the sauce to a bowl. If not using right away, place a piece of plastic wrap directly on the surface.
Prepare the spinach: Bring a large pot of salted water to boiling. Add the spinach. Cook for 3 minutes, then drain well and run cold water over the leaves until they are cool. Wrap the spinach in a lint free towel and squeeze it until it is very dry (or use your hands to squeeze dry small amounts at a time). Chop the spinach finely.
To finish: Place the remaining tablespoon of butter in a medium saucepan over medium heat. Swirl the pan until the butter is browned. Add the garlic and cook, stirring, until golden, about 1 minute. Add the chopped spinach, 2 tablespoons of the béchamel, the cream and cheese. Stir until heated through and the cheese is melted. Season to taste with salt, pepper and nutmeg. Serve immediately.
