Melt butter in a rondeau over medium heat and add the garlic, spinach, onion, salt, and pepper. Cook stirring for 6-7 minutes.
Pour in Pernod and simmer for 1-2 minutes. Add heavy cream and simmer for 2-3 minutes.
Stir in two cups of Bacio® cheese and parmesan cheese. Until thickened.
Stir in thyme and then portion into au gratin dishes. Sprinkle with remaining Bacio® cheese.
5. Heat oven to 500° and bake for 2-3 minutes to brown cheese. You can also use a salamander to brown the cheese.