Creamy Spinach With Smoked Gouda Gratin

Preheat the broiler and position a rack 10 inches from the heat. In a large soup pot, bring 1/4 inch of water to a boil. Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
Transfer the spinach to a colander and drain, pressing out as much liquid as possible. (very important to drain as much liquid as possible).
]In a medium, ovenproof skillet, heat the olive oil. Add the onion and cook over high heat, stirring, until softened, about 3 minutes. Add the wilted spinach and cook, stirring, for 1 minute. Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
Season with salt and pepper. Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
Serve hot.