Spinach and Gruyère Gratin

baked-spinach-gruyere
Photo by Miha Matei
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 407 calories
    • 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

Ingredients

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