Baked Spinach and Gruyère

By KeyIngredient

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.

Made this last night - wonderful! Rich and flavorful, lovely as a side dish or a main course

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.

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

Preparation

Step 1

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.