- Calories 407
- Fat 30g
- Sat fat 15g
- Cholesterol 239mg
- Sodium 678mg
- Protein 24g
- Carbohydrate 14g
- Sugar 3g
- Fiber 5g
- Iron 4mg
- Calcium 687mg
Spinach and Gruyère Gratin
Miha Matei
How to Make It
Step 1
Heat oven to 400° F. Coat a shallow 2½- to 3-quart baking dish with oil; set aside.
Step 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.
Step 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.
Step 4
Bake until the spinach mixture is bubbling and the top is golden brown, 45 to 55 minutes.
cklingberg
2013-11-29T20:36:42-05:00
I actually used frozen spinach and it worked great. I used the organic frozen chopped spinach from Trader Joes, which is better than the frozen chopped spinach in the box. I plan on making it again with fat free half and half.
Geeklove
2013-11-29T09:58:04-05:00
Just made this yesterday for Thanksgiving-I did fresh spinach which of course made more work for me but it was delicious! However, this is not a gratin, it's a quiche!
jebuckingham
2013-01-29T11:03:07-05:00
I'd like to lighten this up, fer Pete's sake! What do you think about 1% milk with, maybe half and half or evaporated low-fat milk instead of the heavy cream? Anyone know?
Conisown
2012-11-11T11:22:02-05:00
Would rather use FRESH spinach. Anyone try it with fresh instead of frozen?
MamaSteph
2011-01-19T03:33:57-05:00
Made this last night - wonderful! Rich and flavorful, lovely as a side dish or a main course
EmbeeKay
2010-10-14T05:25:24-04:00
This was really good! I made it the day before Thanksgiving and heated it up in the oven before serving. My mom and I loved it - we are the spinach eaters in the family. I topped it with buttered bread crumbs and that was good too. Leftovers were awesome, and I've had requests to make it again. So now it is a standard Thanksgiving dish. :)
Jonna0104
2010-08-29T06:19:42-04:00
Very good! Love the spinach and gruyere flavors.
