Steakhouse Creamed Spinach

Mince the garlic cloves and thinly slice the shallot.

In a large pot over medium heat, melt the unsalted butter.

Add the sliced shallots and minced garlic to the pot. Season with a pinch of kosher salt and freshly ground black pepper.

Sauté until the aromatics are fragrant.

Sprinkle in the all-purpose flour and stir to combine, creating a roux. Cook for about 1 minute to eliminate the raw flour taste.

Slowly pour in the cold whole milk, stirring constantly. Season with another pinch of kosher salt and freshly grated nutmeg.

Bring the sauce to a boil, then immediately reduce the heat to a simmer. Cook for 3-5 minutes, stirring, until the sauce thickens into a paste-like consistency.

Add the baby spinach to the pot. It's best to tear the spinach as you add it. Season with more kosher salt and black pepper.

Cover the pot and let the spinach steam for 1 minute.

Uncover and stir for 2-3 minutes until all the spinach has wilted and is incorporated into the sauce.

Turn off the heat. Add the freshly grated Gruyère cheese.

Stir until the cheese is completely melted. Serve immediately.