This is a special holiday side dish, creamy yet light, made with whole milk instead of heavy cream, adding an extra boost of nutrients to the meal. Perfect for a comforting side dish.
1. In a medium pot over medium heat, melt the butter then add the garlic. Cook for a few seconds until fragrant, then add the flour. Cook, whisking constantly, for 1 min, then gradually pour in the milk 1/2 cup at a time, whisking until fully incorporated before adding more.
2. Stir in the cream cheese, kosher salt, pepper, nutmeg, and cayenne. Continue stirring until the cream cheese melts. (The sauce will be thick at this point.)
3. Add the spinach in batches if it doesn’t all fit at once. Cook, stirring, for 3-5 mins until the spinach is fully wilted and bright green and the sauce loosens as the spinach releases its water. Don’t overcook here or the spinach will lose its vibrant color.
4. Transfer into a small baking dish and top with the shredded gruyere and grated parmesan.
5. Broil for 2-4 mins (watch carefully since it can burn quickly) until the cheese is melted and golden brown.
6. Serve immediately while the cheese is melty and delicious!
