Spinach and Gruyere Gratin

Submitted by: Jess Carson

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INGREDIENTS

  • 1 tablespoon olive oil, plus more for baking dish
  • 6 shallots, thinly sliced
  • Kosher salt and black pepper
  • 1 cup dry white wine
  • 6 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • ¼ teaspoon grated nutmeg
  • 4 10-ounce packages frozen spinach, thawed and squeezed to remove excess moisture
  • 8 ounces grated Gruyere cheese
  • ½ cup grated parmesan cheese

INSTRUCTIONS

  1. Heat oven to 400 degrees. Coat a shallow 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, 6-8 minutes. Add the wine and simmer until evaporated, 4-6 minuted.
  3. In a large bowl, whisk togehter the eggs, cream, milk, nutmeg, ½ teaspoon salt and ¼ teaspoon pepper. Stir in the spinach, shallot mixture, Gruyere, and parmesan. Transfer to the prepared baking dish.
  4. Bake until the spinach mixture is bubbling and the top is golden brown, 45-55 minutes.