Instructions:
Preheat the oven to 375°F (190°C) and lightly butter a baking dish.
In a large skillet over medium heat, melt the butter and sauté the garlic for 30 to 45 seconds until fragrant.
Add the spinach and cook until fully wilted. Remove from heat and gently squeeze out excess liquid.
Return the spinach to the skillet and stir in the heavy cream and cream cheese until smooth and creamy.
Add the Parmesan cheese, salt, black pepper, and nutmeg. Mix well until thick and rich.
Transfer the mixture to the prepared baking dish and spread evenly.
Bake uncovered for 20 to 25 minutes until hot, bubbly, and lightly golden on top.
Let rest for 5 minutes before serving.
Variations
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Add shredded mozzarella or Gruyère for an extra cheesy finish.
Stir in sautéed mushrooms for a deeper, earthier flavor.
Use half-and-half instead of heavy cream for a slightly lighter version.
Finish with a breadcrumb-Parmesan topping for added texture.
Tips
Always squeeze excess moisture from the spinach to avoid a watery bake.
Use freshly grated Parmesan for the smoothest melt and boldest flavor.
A small pinch of nutmeg adds classic steakhouse depth without tasting spicy.
Broil briefly at the end for a lightly crisp, golden cheese top if desired.
