Creamed Spinach

Based on the recipes found here and here.

CREAMED SPINACH

1 Tbsp. unsalted butter
1 medium yellow onion, chopped
2 cloves garlic, roughly chopped
pinch crushed red pepper flakes
3  (16 oz.)  packages frozen chopped spinach, thawed with water squeezed out
1/4 tsp. nutmeg
salt and pepper
1  (8 oz.) package cream cheese, cut into six pieces
heavy cream
1-1/3 c. Parmesan cheese, grated and divided
1/2 c. Gruyere cheese, grated

Melt butter in a large skillet over medium-high heat. Add onions and cook until translucent, about 4-5 minutes. Stir in garlic and red pepper flakes and cook for another minute. Add spinach  a little at a time to the skillet incorporating onions and garlic. Stir in nutmeg, and season with a pinch of salt and fresh cracked pepper. Slowly stir in cream cheese and let it sit in the spinach mixture for about 5 minutes to melt and then stir into the spinach until well incorporated. Add cream as needed. To finish the creamed spinach mixture, stir in 1 cup Parmesan cheese.

Transfer creamed spinach to a  9 x 13 inch baking dish and top with remaining Parmesan cheese and Gruyere cheese. Bake at 350 F for 30-35 minutes, or until mixture is bubbling and the edges are golden. Serve warm.