Spinach, Artichoke, and Gouda Casserole

Coastal Living
Spinach, Artichoke, and Gouda CasseroleRecipe

Photo: Becky Luigart-Stayner; Styling: Linda Hirst

Makes 8 servings


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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


Hands-on: 15 Minutes
Total: 9 Hours

1. 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.2. 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.3. Preheat oven to 350°. Bake, uncovered, 45 minutes or until centers are just set. Let stand 5 minutes before serving. Garnish, if desired.

Created date

November 2014