This spinach and gruyere gratin recipe can be made the day before to allow you to enjoy more time with your loved ones.
Thanksgiving is meant to be spent with your friends and family, not cooped up in the kitchen all day. Keep this Thanksgiving recipe in mind that can be made the day before to give you extra time to spend with your loved ones. Simply put it together the day before, cover with foil, and then pop it in the oven right before you want to enjoy it!
Spinach and Gruyere Gratin
- 1 tablespoon olive oil, plus more for the baking dish
- Kosher salt and black pepper
- 6 shallots, thinly sliced
- 1 cup dry white wine
- 6 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- ¼ teaspoon grated nutmeg
- 4 10-ounce packages frozen spinach, thawed and squeezed to remove the excess moisture
- 8 ounces grated Gruyere cheese
- ½ cup grated parmesan cheese
- Heat your oven to 400 degrees. Coat a shallow 3-quart baking dish with olive oil and set aside.
- 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 the shallots are soft, about 6 to 8 minutes. Add the wine and simmer until evaporated, about 4 to 6 minutes.
- Whisk together the eggs, cream, milk, ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg in a large bowl. Stir in the spinach, shallot mixture, Gruyere, and parmesan. Transfer to the prepared baking dish.
- Bake until the spinach mixture is bubbling and the top is golden brown, about 45 to 55 minutes.
All of us at Eastland Escrows in Covina, California would like to wish you and your family a happy and safe Thanksgiving!