Adapted from The Good Housekeeping Test Kitchen
This delicious cheesy bake is perfect served alongside grilled meat. Or for breakfast with a side of eggs.
Preheat oven to 450°F. Toss the potatoes with the olive oil and 1/4 teaspoon each salt and pepper; 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°F.
Meanwhile, whisk together the eggs and half & half along with 1/2 teaspoon salt; stir in the gruyère, basil, parsley, and garlic in a large bowl. Add the spinach and fennel 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 to 35 minutes or until the custard has set. Uncover; bake another 5 minutes. Garnish with additional basil and parsley, if desired.