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Baked Spinach and Gruyère

Miha Matei
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

  1. Heat oven to 400° F. Coat a shallow 2 1/2- to 3-quart baking dish with oil; set aside.
  2. 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.
  3. Meanwhile, in a large bowl, whisk together the eggs, cream, milk, nutmeg, 1/2 teaspoon salt, and 1⁄4 teaspoon pepper.
  4. Squeeze the spinach to remove excess liquid. Stir the spinach, shallots, Gruyère, and Parmesan into the egg mixture. Transfer to the prepared baking dish.
  5. Bake until bubbling and the top is golden brown, 45 to 55 minutes.
By Kate Merker,  November 2008
Browse Similar Recipes:

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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