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Servings:

Fennel, Spinach & Gruyere Potato Bake

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.

Total Time

1hr 35min

5.0

1 Rating

Author: A Hint of Rosemary

Servings:

Ingredients

•

4 cups

Red Potatoes

•

2 Tbsp

Olive Oil

•

1 tsp

Salt

•

as needed

Freshly Ground Black Pepper

•

Large Eggs

•

4 Tbsp

Half and Half

•

2 cups

Shredded Gruyère Cheese

•

4 Tbsp

Fresh Basil , chopped

•

4 Tbsp

Fresh Parsley , chopped

•

3 cloves

Garlic , chopped

•

3 cups

Fresh Spinach , sliced

•

Medium Fennel Bulbs , cored, thinly sliced

Cooking Instructions

Preheat oven to 450 degrees F (230 degrees C).

Toss the Red Potatoes (4 cups) with the Olive Oil (2 Tbsp) , Salt (as needed) , and Freshly Ground Black Pepper (as needed) ; 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.

When potatoes are done, reduce oven temperature to 375 degrees F (190 degrees C).

Meanwhile, whisk together the Eggs (4) and Half and Half (4 Tbsp) along with Salt (as needed) ; stir in the Gruyère Cheese (2 cups) , Fresh Basil (4 Tbsp) , Fresh Parsley (4 Tbsp) , and Garlic (3 cloves) in a large bowl.

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.

Bake for 30-35 minutes or until custard has set.

Uncover; bake another 5 minutes. Garnish with additional basil and parsley, if desired. Enjoy!

Nutrition Per Serving

CALORIES

288

FAT

18.7 g

PROTEIN

14.4 g

CARBS

16.2 g