Creamed Spinach

• 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
• 1/2 cup heavy cream
• 1/2 cup grated Gruyere cheese

1. To make the bechamel: 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.
2. 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.
3. 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 bechamel, the cream and cheese. Stir until heated through and the cheese is melted. Season to taste with salt, pepper and nutmeg. Serve immediately.

milk, unsalted butter, flour, salt, nutmeg, clove garlic, heavy cream, gruyuere cheese

Taken from www.epicurious.com/recipes/member/views/creamed-spinach-1235614 (may not work)