"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Amanda's Baked Spinach & Gruyere Recipe

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This recipe for Amanda's Baked Spinach & Gruyere, by , is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Peterson
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 - 16 oz. bags frozen spinach thawed
1 tsp olive oil
6 shallots thinly sliced
1 tsp minced garlic
salt and pepper to taste
1 cup dry white wine
6 large eggs
1 cup heavy cream
1 cup milk
2 cups Gruyere cheese (grated)
1/2 cup grated Parmesan cheese

Directions:
Directions:
Preheat oven to 400

Heat oil in large saute pan on med-high heat. Add shallots and garlic, salt and pepper and saute till soft.
Add wine and simmer until mostly cooked off.
White wine is simmering, add eggs, cream, milk and salt and pepper to large mixing bowl and whisk together.
Add Gruyere, Parm, spinach and saut�ed shallots to the bowl and mix together.
Pour into baking dish and bake until bubbling and top is golden. About 45 to 55 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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