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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.

5 servings · 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.

Adapted from By Greg Lofts — Originally appeared: Martha Stewart Living, April 2020. Ingredients and method only — the description and any notes above were written for VegBatch.