There is no better way to eat your greens than smothered in rich and cheesy bechamel.
If your oven doesn't have a broil option, set the oven to 500°F/260°C.
Preheat the pot to 325°F/160°C (medium) and melt the butter completely.
Wilt the spinach for 1 minute, stirring continuously. Lightly season.
Finish wilting all of the spinach for 2 minutes and 30 seconds, stirring continuously. Lightly season.
Transfer the cooked spinach to a colander and place in the sink or a bowl. Using a rubber spatula press the spinach to remove excess moisture. Set aside to drain. Carefully wipe the pot before proceeding.
Lower the temperature to 300°F/150°C (medium-low) and melt the butter completely.
Cook the shallots for 1 minute, stirring frequently until lightly colored.
Continue cooking for 30 seconds, stirring frequently until the garlic is fragrant.
Add the flour and stir to combine. Cooking for 1 minute.
Reduce the temperature to 215°F/100°C and cook at a low simmer for 5 minutes to thicken the sauce. Whisk frequently to avoid lumps.
Whisk to combine.
Reduce the temperature to 205°F/95°C (low) and stir the cooked spinach into the sauce. Season with a few turns of black pepper and cook for 5 minutes and 30 seconds until thoroughly heated. Once finished remove the pot from the heat.
Transfer the creamed spinach to a casserole dish and top with additional gruyere cheese.
Place the casserole in the preheated oven and bake until the surface begins to bubble and the cheese lightly browns, approximately 5 minutes.
Serve hot with toasted bread or let cool to thicken and enjoy with chips.
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