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Tuesday, 29 December 2015
Spinach and Gruyère Gratin
INGREDIENTS
1tablespoon olive oil, plus more for the baking dish
6shallots, thinly sliced
kosher salt and black pepper
1cup dry white wine
6large eggs
1cup heavy cream
1cup whole milk
1/4teaspoon grated nutmeg
410-ounce packages frozen spinach, thawed and squeezed to remove excess moisture
8ounces grated Gruyère (8 ounces)
1/2cup grated Parmesan (2 ounces)
DIRECTIONS
Heat oven to 400° F. Coat a shallow 2½- to 3-quart baking dish with oil; 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 soft, 6 to 8 minutes. Add the wine and simmer until evaporated, 4 to 6 minutes.
In a large bowl, whisk together the eggs, cream, milk, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in the spinach, shallot mixture, Gruyère, and Parmesan. Transfer to the prepared baking dish.
Bake until the spinach mixture is bubbling and the top is golden brown, 45 to 55 minutes.
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