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Spinach-and-Cheese Puff

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.

  • prep: 10 mins
    total time: 40 mins
  • servings: 8
Photography: David Loftus

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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. Step 1

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

  2. Step 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.

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Reviews (21)

  • 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.

  • 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.

  • inspiredcook 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.

  • 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.

  • 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!

  • ladytiffany 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.

  • 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.

  • 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.

  • 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?

  • 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?

  • 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?

  • jofranco 22 Feb, 2008

    We enjoyed this as a main dish seved with good salad leaf mix.

  • Giya 23 Nov, 2007

    Absolutely fabulous served warm, just as delicious at room temperature. Great for entertaining! Very easy.

  • kharris 22 Nov, 2007

    This is a great recipe!!!! Had a pre Thanksgiving dinner this past weekend and people were going back for THIRDS... I highly recommend this for any entertaining meal...It tastes great and is easy to prepare.
    Once again..THANKYOU MARTHA!!

  • kharris 22 Nov, 2007

    This is a great recipe!!!! Had a pre Thanksgiving dinner this past weekend and people were going back for THIRDS... I highly recommend this for any entertaining meal...It tastes great and is easy to prepare.
    Once again..THANKYOU MARTHA!!

  • RaquelMG 21 Nov, 2007

    Can the gruyere cheese be substituted with another type of cheese? If yes, what do you recommend?
    Thanks

  • carolynjfk 21 Nov, 2007

    can this be done with fresh baby spinach , steamed? if so how much? have a great thansgiving.

  • SusansAprons 16 Nov, 2007

    This is a question to anyone. How do I get a photo or even Marta's icons on my page?? Thanks!!!!!

  • SusansAprons 16 Nov, 2007

    Really, really good. Anything with Gruyere cheese is wonderful.

  • threeintn 15 Nov, 2007

    Candace,
    I'm thinking of making this recipe for Thanksgiving... did you ever try it with just two packages of spinach and if so, how did it turn out? I was already thinking of that when I read the recipe.
    Thanks!

  • candace95050 12 Nov, 2007

    Delicious and Easy. Think I'll try it with only 2 boxes of chopped spinach next time.