Spinach, Artichoke, and Gouda Casserole

- Photo: Becky Luigart-Stayner; Styling: Linda Hirst
Photo: Becky Luigart-Stayner; Styling: Linda Hirst
Hands-on time: 15 minutes
Total time: 9 hours
Yields: Makes 8 servings


1 1/2 tablespoons butter

2 shallots, thinly sliced

4 garlic cloves, minced

12 ounces baby spinach

1 (16-ounce) package frozen artichoke halves, thawed

1 cup (about 4 ounces) shredded Swiss cheese

1 cup (about 4 ounces) shredded smoked Gouda cheese

10 large eggs, lightly beaten

3 cups half-and-half

1/4 cup chopped fresh dill

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Garnish: chopped fresh dill

How to Make It

Heat butter in a large Dutch oven over medium-high heat until bubbly. Add shallots and garlic; cook 3 minutes or until soft. Add spinach, and cook 5 minutes or until spinach is wilted and liquid has mostly evaporated. Place spinach in a colander, pressing leaves to remove any excess liquid; cool slightly. Divide spinach, artichokes, and cheeses among 8 lightly greased 1-cup ramekins (or place in a 2-quart baking dish). Combine eggs and next 4 ingredients in a large bowl; pour egg mixture over spinach mixture. Cover and refrigerate 8 hours or overnight. Preheat oven to 350°. Bake, uncovered, 45 minutes or until centers are just set. Let stand 5 minutes before serving. Garnish, if desired.


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