1. Preheat oven to 400 degrees F

Prepare the spinach:

1. In a pan of boiling water, blanch 2 lbs. fresh, stemmed spinach for 2 minutes. Drain and submerge in a bowl of cold water until cool to preserve the fresh green color. Drain thoroughly.
2. Taking small handfuls, squeeze out as much excess water as you can. I do this in about 10 small handfuls. The resulting weight should be about 14oz.
3. Chop the spinach.

Make the sauce:

1. Sauté chopped onion in butter until soft.
2. Add flour and whisk to combine.
3. Whisk in milk and bouillon cube, cooking until it thickens and starts to bubble.
4. Add 1.5oz grated cheese and whisk in until melted. Turn off heat.
5. Add a few scrapings of fresh nutmeg.
6. Salt and pepper to taste. I use about 1 teaspoon salt.

To finish and bake:

1. Stir the chopped, squeezed spinach into the cheese sauce.
2. Spread in a baking dish. Top with 2oz grated gruyere cheese.
3. Bake in a 400 degree F oven until bubbly and cheese on top is golden brown, about 20-25 minutes.