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Spinach and Gruyère Gratin

Spinach and Gruyère Gratin
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Serves 8| Hands-On Time: | Total Time:



  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.
By November, 2008

Nutritional Information

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

Quick Tip

Kitchen timer
The gratin can be prepared (but not baked) and refrigerated, covered, up to 1 day in advance. Bring to room temperature, then bake as directed, adding 5 to 10 minutes to the cooking time.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.