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Melt butter in a Dutch oven or large saucepan over medium-high heat.
Add shallots and garlic and cook, stirring, until softened, about 2 minutes.
Add spinach in 4 batches, turning each batch with tongs or a rubber spatula and allowing it to wilt before adding the next.
Add flour and cook, stirring constantly, until no dry flour remains.
Slowly stir in heavy cream and milk.
Bring to a simmer, stirring, then reduce the heat to the lowest possible setting and cook, stirring occasionally, until the spinach is completely softened and the sauce has thickened, about 1 ½ hours.
Stir in nutmeg and crème fraîche and season to taste with salt and pepper.
Remove from the heat.
If desired, preheat the broiler to high.
Transfer creamed spinach to a 1-quart oval or round casserole dish and top it with the cheese.
Broil until spinach is bubbly and cheese has formed a well-browned crust, about 2 minutes.
Serve.