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Fennel, Spinach & Gruyere Potato Bake
Recipe

12 INGREDIENTS • 7 STEPS • 1HR 35MINS

Fennel, Spinach & Gruyere Potato Bake

5
1 rating
This dish is loaded with flavor and texture with the fennel and spinach. And that creamy cheesy gruyere base. The perfect side for meat, fish or chicken. It’s also pretty tasty with an egg or two. Or just by itself.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
This dish is loaded with flavor and texture with the fennel and spinach. And that creamy cheesy gruyere base. The perfect side for meat, fish or chicken. It’s also pretty tasty with an egg or two. Or just by itself.
1HR 35MINS
Total Time
$3.54
Cost Per Serving
Ingredients
Servings
6
US / Metric
Red Potato
4 cups
Red Potatoes
cut into 1-inch chunks
Olive Oil
2 Tbsp
Olive Oil
Salt
3/4 tsp
Salt
divided
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Egg
4
Large Eggs
Half and Half
1/4 cup
Half and Half
Gruyère Cheese
2 cups
Shredded Gruyère Cheese
Fresh Basil
1/4 cup
Fresh Basil, chopped
plus more for garnish
Fresh Parsley
1/4 cup
Fresh Parsley, chopped
plus more for garnish
Garlic
3 cloves
Garlic, chopped
Fresh Spinach
3 cups
Fresh Spinach, sliced
about 4 ounces
Fennel Bulb
2
Medium Fennel Bulbs, cored, thinly sliced
about 8 ounces
Nutrition Per Serving
VIEW ALL
Calories
288
Fat
18.7 g
Protein
14.4 g
Carbs
16.2 g
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Fennel, Spinach & Gruyere Potato Bake
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
Preheat oven to 450 degrees F (230 degrees C).
step 2
Toss the Red Potatoes (4 cups) with the Olive Oil (2 Tbsp), Salt (1/4 tsp), and Freshly Ground Black Pepper (1/4 tsp); arrange in single layer on rimmed baking sheet. Bake 20 to 25 minutes or until golden brown and tender. Rearrange potatoes halfway through to promote even browning.
step 2 Toss the Red Potatoes (4 cups) with the Olive Oil (2 Tbsp), Salt (1/4 tsp), and Freshly Ground Black Pepper (1/4 tsp); arrange in single layer on rimmed baking sheet. Bake 20 to 25 minutes or until golden brown and tender. Rearrange potatoes halfway through to promote even browning.
step 3
When potatoes are done, reduce oven temperature to 375 degrees F (190 degrees C).
step 3 When potatoes are done, reduce oven temperature to 375 degrees F (190 degrees C).
step 4
Meanwhile, whisk together the Eggs (4) and Half and Half (1/4 cup) along with Salt (1/2 tsp); stir in the Gruyère Cheese (2 cups), Fresh Basil (1/4 cup), Fresh Parsley (1/4 cup), and Garlic (3 cloves) in a large bowl.
step 4 Meanwhile, whisk together the Eggs (4) and Half and Half (1/4 cup) along with Salt (1/2 tsp); stir in the Gruyère Cheese (2 cups), Fresh Basil (1/4 cup), Fresh Parsley (1/4 cup), and Garlic (3 cloves) in a large bowl.
step 5
Add the Fresh Spinach (3 cups) and Fennel Bulbs (2) to the egg mixture and mix well. When ready, add the roasted potato chunks and toss until well incorporated. Transfer to a 2-quart baking dish; cover with foil.
step 6
Bake for 30-35 minutes or until custard has set.
step 6 Bake for 30-35 minutes or until custard has set.
step 7
Uncover; bake another 5 minutes. Garnish with additional basil and parsley, if desired. Enjoy!
step 7 Uncover; bake another 5 minutes. Garnish with additional basil and parsley, if desired. Enjoy!
Tags
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Appetizers
American
Gluten-Free
Shellfish-Free
Dinner
Fall
Vegetarian
Side Dish
Thanksgiving
Winter
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