Step 1

Remove the stems from the spinach or leave on if using baby spinach then wash and shake off the excess water.

Step 2

Bring 2 quarts of water and 1 teaspoon of salt to a boil in a large pot.

Step 3

Add a third of the spinach and blanch for 30 seconds. Transfer cooked spinach to a colander. Repeat with the remaining spinach.

Step 4

Run water over the spinach to stop the cooking process until they are cool to the touch.

Step 5

Gently squeeze out excess moisture from spinach using your hands.

Step 6

Heat a large skillet over medium heat.

Step 7

Add the butter and once that's melted add the garlic, saute until fragrant, 30 seconds.

Step 8

Add shallots and cook until tender, 2 minutes.

Step 9

Add the flour, stir to combine and cook for 2 minutes.

Step 10

Slowly add in the milk and heavy cream, whisking to combine until a thickened sauce is formed, about 3 to 4 minutes.

Step 11

Reduce the heat to low, whisk in the cheese, nutmeg, and black pepper.

Step 12

Add in the cooked spinach, stir and cook until warmed through, 2 to 4 minutes.

Step 13

Taste and adjust seasonings as needed. Serve immediately.