Baked Spinach with Gruyere

This is a perfect side dish now that it's starting to get cold. And what's better is that you can easily make this the day before and bring it with you to let's say, Thanksgiving! You would just have to reheat it, covered at 350 degrees for 40-45 minutes.


1 tablespoon olive oil (plus more for the baking dish)
5-6 shallots, thinly sliced
Kosher salt & fresh cracked pepper
1 cup dry white wine
4 eggs
2 cups light cream
1/4 teaspoon nutmeg
4 10 ounce boxes of frozen whole leaf spinach, thawed
2 cups grated Gruyere cheese
1/2 cup Pecorino Romano cheese

Preheat the oven to 400 degrees. Coat a shallow 2 1/2 to 3 quart baking dish with the oil; set aside.

Heat the oil in a large skillet over medium-high heat. Add the shallots, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring occasionally, until soft, 5 to 8 minutes. Add the wine and simmer until evaporated, 5 to 7 minutes.

Meanwhile, in a large bowl, whisk together the eggs, light cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Squeeze the spinach to remove any excess liquid. Stir the spinach, the shallots, the Gruyere and Pecorino Romano in the egg mixture. Transfer to the prepared baking dish.

Bake until bubbling and the top is golden brown, about 45-50 minutes.