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Cheesy Spinach Potato Egg Casserole

A baked casserole of eggs, potatoes, spinach and fontina, cooked in a 2-quart dish until set and golden. It cuts into squares and reheats well, and can be assembled the day before.

90 min · breakfast · American · vegetarian

Ingredients

  • 3 tablespoon unsalted butter, plus more, softened, for brushing
  • 1 onion, chopped (2 cups)
  • kosher salt and freshly ground pepper, to taste
  • 1 pound curly-leaf spinach, thick stems removed, sliced (8 packed cups)
  • 2 teaspoon fresh thyme leaves
  • 1 pound Yukon Gold potato, peeled and cut into a 1/2-inch dice (3 cups)
  • 1½ cup whole milk
  • 12 egg, large
  • ¼ teaspoon nutmeg, freshly grated, scant
  • 6 ounce fontina, coarsely grated (2 cups)

Method

  1. Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-h[igh heat; add onion] and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and th[yme; cook until spinach] wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
  2. Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but [still hold their shape,] about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1[/2 teaspoons salt and] nutmeg. Stir cooled potato mixture and half of cheese into eggs.
  3. Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wra[p tightly in plastic] wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly [with remaining] cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is b[rowning too fast, tent] with foil). Let cool slightly before serving.

Notes

If assembling the day before, wrap tightly and refrigerate until ready to bake. Let cool slightly before serving.