4 Servings 50 min Cook
4 Tbsp Butter
2 Tbsp Wheat Flour
3 Cup Whole Milk
2 Cup, shredded Fontina Cheese
1 Medium (2-1/2" dia) Onions
1 Cloves, minced Garlic
3 1/2 Package (10 oz) Spinach
1/4 Tsp Nutmeg
8 Slice, large (6" x 2-1/2" x 1-3/4") Sourdough Bread
Preheat the oven to 350 degrees F.
Put 2 tbsp of butter in saucepan set over medium heat.
When it is melted and sizzling, add the flour and cook for 1 minute.
Stir until thick paste forms
Reduce the heat to low and slowly pour the milk into the pan, whisking constantly, until all the milk is incorporated and the mixture is lump free.
Add cheese and stir until it has melted into sauce.
Set aside until needed.
Heat the remaining butter in a large frying pan and set over high heat, add the onion and garlic and cook for 2-3 minutes until softened.
Add spinach, cover lid and cook for 4-5 minutes, stirring often, until the spinach has wilted.
Transfer the spinach into a large bowl.
Pour in the cheese sauce and stir to combine.
Pour and spread into a baking dish.
Sprinkle nutmeg over the top and bake in preheated oven for 30 minutes until top is golden and bubbling.
Serve on slices of toasted and buttered sourdough bread