Spinach and Gruyère Gratin

Spinach and Gruyère Gratin
Miha Matei
Serves 8
preparation
30
minutes
cooking
85
minutes

Ingredients

1
tablespoon
olive oil, plus more for the baking dish
6
shallots, thinly sliced
kosher salt and black pepper
1
cup
dry white wine
6
large eggs
1
cup
heavy cream
1
cup
whole milk
1/4
teaspoon
grated nutmeg
4
10-ounce packages frozen spinach, thawed and squeezed to remove excess moisture
8
ounces
grated Gruyère (8 ounces)
1/2
cup
grated Parmesan (2 ounces)

Directions

  1. Heat oven to 400° F. Coat a shallow 2½- to 3-quart baking dish with oil; set aside.
  2. Heat the oil in a large skillet over medium-high heat. Add the shallots, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 6 to 8 minutes. Add the wine and simmer until evaporated, 4 to 6 minutes.
  3. In a large bowl, whisk together the eggs, cream, milk, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in the spinach, shallot mixture, Gruyère, and Parmesan. Transfer to the prepared baking dish.
  4. Bake until the spinach mixture is bubbling and the top is golden brown, 45 to 55 minutes.

 

Kate Merker
October 2008

Nutritional Information

  • Per Serving
  • Calories 407
  • Fat 30 g
  • Sat Fat 15 g
  • Cholesterol 239 mg
  • Sodium 678 mg
  • Protein 24 g
  • Carbohydrate 14 g
  • Sugar 3 g
  • Fiber 5 g
  • Iron 4 mg
  • Calcium 687 mg
What does this mean? See Nutrition 101.