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fennel, spinach & gruyère potato bake

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.

Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 6 to 8 servings
Author Rosemary Stelmach

Ingredients

  • 1 1/4 pounds red-skinned potatoes, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 4 large eggs
  • 1/4 cup half & half
  • 2 cups shredded gruyère cheese
  • 1/4 cup chopped fresh basil (plus more for garnish)
  • 1/4 cup chopped fresh parsley (plus more for garnish)
  • 3 garlic cloves, finely chopped
  • 3 cups packed fresh spinach, sliced (about 4 ounces)
  • 2 medium or 1 large fennel bulb, cored & thinly sliced (about 8 ounces)

Instructions

  1. 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.

  2. When potatoes are done, reduce oven temperature to 375°F. 

  3. 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.

  4. 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.