cup; optional)
Melt the butter in a Dutch oven or large saucepan over
medium-high heat. Add the shallots and garlic and cook,
stirring, until softened, about 2 minutes. Add the spinach
in four batches, turning each batch with tongs or a rubber
spatula and allowing it to wilt before adding the next.
- Add the flour and cook, stirring constantly, until no dry
flour remains. Slowly stir in the heavy cream and milk.
Bring to a simmer, stirring, then reduce the heat to the
lowest possible setting and cook, stirring occasionally,
until the spinach is completely softened and the sauce has
thickened, about 1½ hours. - Stir in the nutmeg and crème fraîche and season to taste
with salt and pepper. Remove from the heat. - If desired, preheat the broiler to high. Transfer the
creamed spinach to a 1-quart oval or round casserole dish
and top it with the cheese. Broil until the spinach is
bubbly and the cheese has formed a well-browned crust,
about 2 minutes. Serve.