- 2 pounds fresh spinach, tough stems removed and washed
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1 tablespoon finely chopped shallots
- 1 teaspoon minced garlic
- 6 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon grated nutmeg
- 1/4 cup grated Swiss cheese
- 1/4 cup grated Parmesan
Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Bring the cream to a low boil in a small saucepan. Remove from the heat.
Melt the butter in medium-heavy saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the flour and cook, and then reduce the heat to low and cook, stirring constantly with a heavy wooden spoon, until a light blond roux forms, 2 to 3 minutes. Add the milk in a steady stream, whisking constantly, and cook until thick and smooth, 1 to 2 minutes. Add the salt, white pepper and nutmeg and simmer until thickened, 3 to 5 minutes. Add the hot cream, whisking constantly, and cook for 1 minute. Fold in the Swiss and Parmesan cheeses, and mix until smooth. Add the spinach, mix well and cook until completely warmed through, 1 to 2 minutes.
Remove from the heat and adjust the seasoning, to taste. Serve hot.
Delmonico's Dry Aged Sirloin Steaks With Homemade Worcestershire Sauce, Scalloped Potatoes And Creamed Spinach
Spinach and Rice Casserole with Feta and Toasted Walnuts
White Chocolate Macadamia Nut Bread Pudding with Vanilla Bean Creme Anglaise
Delmonico's Steak Sandwich
Emeril's Delmonico Macaroni and Cheese
Delmonico's Creole Glazed Turkey Wings
Artichoke And Spinach Dip
Grilled Spinach and Artichoke Dip Sandwich