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Spinach-and-Cheese Puff

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Like creamed spinach but cheesier, this baked side is a great accompaniment to any meal.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: David Loftus

Source: Everyday Food, November 2007

Ingredients

  • Butter, for baking dish
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups half-and-half
  • 3 large eggs, lightly beaten
  • 1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
  • Coarse salt and ground pepper
  • 1/4 teaspoon ground nutmeg

Directions

  1. Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.

  2. In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes.

Cook's Notes

Bake up to 1 day ahead and refrigerate. Bring to room temperature, then cover with foil, and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes more.

Reviews Add a comment

  • cinto
    4 FEB, 2014
    A favourite! I would have given it 5 stars, except I agree with other reviewers; 2 tsp of salt makes it almost inedible. 1/2 tsp salt is plenty, maybe 1tsp at most. But with that single change, it's perfect. A bit rich for every day, but I make it for potlucks and holiday dinners and always get asked for the recipe.
    Reply
  • Bon
    29 NOV, 2013
    Love it! I made this for the first time last night (Thanksgiving 2013) and it turned out great! I used an oblong 3" deep casserole dish (9"x 11") & made a few minor changes: I added a 1/2 cup of chopped sweet onion & a cup of chopped (not sliced) fresh mushrooms. I also could not find gruyere cheese locally so I used the suggestion from the video for this recipe-to use any grated cheese, so I used pre-packaged grated Parmesan, Romano, Asiago. It puffed up well too. Almost like a soufflé.
    Reply
  • MS12220870
    2 DEC, 2011
    everyone loved it but i would definitely add more cheese...like a lot more cheese! cream was fine but it was in need of some cheesy goodness.
    Reply
  • kbloem
    18 OCT, 2011
    This recipe was not a big hit with my family, but I entrusted someone else to prepare it while I did other things, so I'm not sure it was made correctly.
    Reply
  • mcbra
    3 JAN, 2009
    I made this recipe for thanksgiving and again for christmas and everyone enjoyed it! It is a super easy dish to prepare and make! It's a great dish that is easy and fast to prep and make especially for holiday potlucks! I agree with the previous comments! The second time I made it, I put a lot less salt! Just a pinch or 1/2 teaspoon of salt would do just fine and make this recipe come out a lot better! :) happy cooking!
    Reply
  • MS10784076
    2 JAN, 2009
    Served for 2008 Thanksgiving and everyone enjoyed it. Definitely, 2T of salt is way too much. I even think 1T is too much as the cheese has a saltiness to it too. I was surprised to hear my brother, who is a wonderful chef, asked for this again and each Thanksgiving forward. Looks like I'll be making this again.
    Reply
  • EWjunk
    25 DEC, 2008
    We found this dish disappointing. I usually make my spinach casserole with a highly seasoned creamy mornay sauce, and this was flavorless in comparison. It bakes up "hard" and eggy like an Italian torta, not soft and creamy. I guess we were expecting it to be like creamed spinach, so we were disappointed.
    Reply
  • mamachef79
    29 NOV, 2008
    After researching recipes and comments, I thought I found a perfect side dish for Thanksgiving. Boy was I wrong. This dish would have been fantastic without the 2 TSP! of salt. I went back to this website hoping that i copied the recipe wrong(which I didn't)and found that the written recipe is the same as the video but when you remove the video there are directions that say to cover and cook 20 and uncover and cook 20, plus it was pictured with a deeper dish to prevent drying out to be an issue.
    Reply
  • destinationsbypam
    24 NOV, 2008
    Making it one day ahead and then cooking it again for 40 minutes seems like it might dry out. Is it possible to prepare it one day ahead and then bake it the next day with the the Gruyere topping?
    Reply
  • destinationsbypam
    24 NOV, 2008
    Making it one day ahead and then cooking it again for 40 minutes seems like it might dry out. Is it possible to prepare it one day ahead and then bake it the next day with the the Gruyere topping?
    Reply