A rich and creamy spinach side dish baked with a cheesy gratin topping. This recipe features wilted baby spinach in a velvety sauce, finished under the broiler until golden and bubbly. Vegan modification options are also provided.
1️⃣ In a pot over medium heat, sauté the garlic in butter for 1 min then add the flour; cook the flour whisking constantly for 1 min and then start gradually pouring in the milk and cream 1/2 cup at a time, whisking so that the milk and cream gets fully incorporated before adding more.
2️⃣ Whisk in the kosher salt, pepper, nutmeg, and cayenne.
3️⃣ Add the spinach and cook for 3-5 mins, stirring often, until spinach is wilted and cooked through (don’t over cook it though because it will lose it’s vibrant green color), then turn off the heat and stir in the parmesan (you can stop here and enjoy if you don’t want the cheesy topping).
4️⃣ Transfer into a small baking dish and top with grated mozzarella (or gruyere) and parmesan.
5️⃣ Broil for 2-3 mins (watch it carefully because it will burn easily) until the cheese is melted and golden brown (a few deep brown spots are good too).
6️⃣ Serve and enjoy immediately while the cheese is melty and delicious!
