Creamy Spinach Casserole

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Bring the milk, cream, cloves, bay leaf, and 1/4 teaspoon salt to a boil in a medium saucepan. Reduce heat to medium low and simmer for 10 minutes. Remove from heat and strain the milk mixture into a clean saucepan. Cover the saucepan to keep it warm and set aside.

3. 3

   Cook the bacon in a large skillet over medium heat until browned and crisp; drain, reserving 3 tablespoons of fat. In the same skillet, use 1 tablespoon of reserved bacon fat to cook 1/3 of the spinach until it is wilted.

4. 4

   Transfer to a large bowl and season with 1/4 teaspoon salt. Repeat in two more batches with remaining spinach, bacon fat, and salt. Squeeze all liquid out of the spinach, chop finely, and set aside in a large bowl.

5. 5

   Melt the butter in a medium skillet over medium heat. Add the onions and garlic and cook until soft -- about 10 minutes. Add the flour and cook, stirring, until lightly golden. Add the hot milk mixture and bring to a boil. Add the cheese, lemon zest, lemon juice, pepper, and crumbled bacon and whisk until smooth.

6. 6

   Pour the cream sauce over the spinach and stir to combine. Transfer spinach mixture to an 11-inch round baking dish and bake until the top is lightly browned -- about 35 minutes. Serve immediately.

* Per serving · 4 servings · Values may vary.