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1
Make the garlic confit In a small saucepan, cover the garlic cloves with water and bring to a boil.
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2
Drain and pat dry.
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3
Wipe out the saucepan.
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4
Add the garlic and canola oil and cook over very low heat until the garlic is softened and golden, about 30 minutes.
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5
Drain in a sieve, reserving the oil for another use.
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6
Transfer the garlic to a blender.
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7
Make the cream sauce In a small bowl, whisk 2 tablespoons of the cream with the arrowroot.
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8
In a saucepan, bring the remaining cream to a simmer.
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9
Whisk in the arrowroot mixture and cook over moderate heat, whisking, until the cream is thickened, about 2 minutes.
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10
Stir in the nutmeg and season with salt.
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11
Add the cream sauce to the blender and puree with the garlic until smooth.
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12
Make the spinach Preheat the oven to 350.
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13
Lightly oil a 1 1/2-quart baking dish.
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14
Working in batches, blanch the spinach in a large pot of salted boiling water just until wilted, 1 minute.
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15
Using tongs, transfer to a colander.
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16
Squeeze out as much water from the spinach as possible.
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17
Using paper towels, blot any excess water.
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18
Coarsely chop the spinach and transfer to a large bowl (you should have 6 packed cups).
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19
Add the cream sauce and mix well.
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20
Season with salt.
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21
Spread the spinach in the prepared dish and top with the breadcrumbs and cheese.
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22
Bake for about 30 minutes, until the cheese is golden and the sauce is bubbling.
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23
Let stand for 10 minutes before serving.
