Creamed Spinach á la Lagasse

Adapted from a recipe by Emeril Lagasse.

~from Savoring Time in the Kitchen

Serves 2-4 depending on how much you love creamed spinach keeping in mind how much fresh spinach shrinks after cooking)

2 pounds fresh spinach, washed and stems removed

1 teaspoon Kosher salt

1/4 cup fat free half and half (light cream)

4 tablespoons unsalted butter

1 tablespoon finely chopped shallots

1 teaspoon garlic, thinly sliced and then chopped

6 tablespoons all-purpose flour

1 1/4 cups fat free milk

1 teaspoon salt

1/4 teaspoon ground white pepper if you have it, otherwise freshly ground black pepper is just fine

1/4 teaspoon grated nutmeg

1/4 cup grated Jarlsberg or Swiss cheese

1/4 cup grated Parmesan

Fill a very large pot 2/3 full with water. Add salt and bring to a boil. Add the spinach to the boiling water and cook for 2 minutes. Drain in a fine-mesh strainer and rinse with very cold water to stop the cooking. Squeeze out as much water as possible, either with your hands or place the spinach in a clean kitchen towel and twist the ends tightly. Finely chop the spinach and set aside.

In a small saucepan, add the fat free half and half and bring to a low boil. Remove from the heat.

In large, heavy saucepan (large enough to hold the cooked spinach), melt the butter over medium-high heat. Add the chopped shallots and garlic and cook, stirring occasionally, until soft for about 1 minute. Stir in the flour and reduce the heat to low and cook, stirring constantly, until a very light brown roux forms, 2 to 3 minutes. Add the milk in a steady stream, stirring constantly with a whisk, and cook until thick, for about 1 minute. Add the seasonings and simmer on low heat for about 3 minutes. Add the hot cream, whisking constantly, and cook for another 1 minute. Fold in the grated cheeses and mix until smooth. Add the spinach, mix well and heat until completely warmed through.

Adjust the seasonings to taste and serve immediately.