Spinach & Gruyère Potato Casserole

Name: Spinach & Gruyère Potato Casserole
Prep time: 35 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 1/4 lb. red potatoes, cut into 1-in. chunks; 2 tbsp. olive oil; 4 lg. eggs; 1/4 c. half-and-half; 2 c. shredded Gruyère cheese; 1/4 c. chopped fresh basil, plus more for garnish; 1/4 c. chopped fresh parsley, plus more for garnish; 3 cloves garlic, finely chopped; 3 c. packed fresh spinach, sliced; 2 med. bulbs fennel, cored and thinly sliced

By The Good Housekeeping Test KitchenPublished: Jan 7, 2017

Jump to recipe

Mike Garten

Yields:

Active Time:

35 mins

Total Time:

1 hr 15 mins

Serve this cheesy bake at your next dinner party and watch your guests swarm.

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Ingredients

1 1/4 lb. red potatoes, cut into 1-in. chunks
2 Tbsp. olive oil
4 lg. eggs
1/4 cup half-and-half
2 cups shredded Gruyère cheese
1/4 cup chopped fresh basil, plus more for garnish
1/4 cup chopped fresh parsley, plus more for garnish
3 cloves garlic, finely chopped
3 cups packed fresh spinach, sliced
2 med. bulbs fennel, cored and thinly sliced

Directions

1. Step 1Preheat oven to 450 degrees F. Toss potatoes with oil and 1/4 teaspoon each salt and pepper; arrange in single layer on rimmed baking sheet. Bake 20 to 25 minutes or until golden brown and tender. Reduce oven temperature to 375 degrees F.
2. Step 2Meanwhile, whisk together eggs, half-and-half and 1/2 teaspoon salt; stir in Gruyère, basil, parsley and garlic. In large bowl, toss potatoes, spinach and fennel with egg mixture until well combined. Transfer to 2-quart. baking dish; cover with foil.
3. Step 3 Bake 30 to 35 minutes or until custard has set. Uncover; bake another 5 minutes. Garnish with additional basil and parsley, if desired.

Nutrition Information (per serving): About 305 calories, 16 g protein, 23 g carbs, 18 g fat (7 g saturated fat), 5 g fiber, 600 mg sodium.

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