Baked Spinach and Gruyère
Serves 8
Hands-On Time:
30m
Total Time:
1hr
25m
Ingredients
- 1 tablespoon olive oil, plus more for the dish
- 6 shallots, thinly sliced
- kosher salt and black pepper
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 teaspoon grated nutmeg
- 4 10-ounce boxes frozen leaf spinach, thawed
- 1/2 cup grated Parmesan (2 ounces)
- 2 cups grated Gruyere (8 ounces)
- 1 cup dry white wine
Directions
- Heat oven to 400° F. Coat a shallow 2 1/2- to 3-quart baking dish with oil; set aside.
- Heat the oil in a large skillet over medium-high heat. Add the shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 6 to 8 minutes. Add the wine and simmer until evaporated, 4 to 6 minutes.
- Meanwhile, in a large bowl, whisk together the eggs, cream, milk, nutmeg, 1/2 teaspoon salt, and 1⁄4 teaspoon pepper.
- Squeeze the spinach to remove excess liquid. Stir the spinach, shallots, Gruyère, and Parmesan into the egg mixture. Transfer to the prepared baking dish.
- Bake until bubbling and the top is golden brown, 45 to 55 minutes.
Quick Tip
The gratin can be baked and refrigerated up to 1 day in advance. Reheat from room temperature at 350° F to 400° F for 45 to
55 minutes.
Nutritional Information
- Per Serving
- Calories 417Calories From Fat 67%
- Fat 31g
- Sat Fat 16g
- Cholesterol 239mg
- Carbohydrate 14g
- Sodium 678mg
- Protein 24g
- Fiber 5g
- Sugar 3g
What does this mean? See Nutrition 101.
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