If you have ever been to a classic steak house, you will often see creamed spinach on the menu. If you have never tried it, I suggest you do. Here is my version with the addition of White Lightning double Garlic Butter.
Rinse in an ice bath until cool and squeeze the water out of each fistful of spinach
Roughly chop the spinach
In a large pan melt the butter with the garlic and onions and White lightning
Cook on medium low until the onions are translucent
Add in the salt, black pepper and nutmeg
Add in the flour and mix with a wooden spoon or spatula over low heat and cook for 2-3 minutes. Make sure you cook the rue fully, you will start to smell a nutty aroma
Increase the heat to medium high and add the half and half and milk and bring to a boil
Add in the mozzarella cheese and cream cheese
Cook for 6-8 minutes or until the mixture has thickened
Add in the spinach and the Parmesan cheese and mix