ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach, Artichoke, and Gouda Casserole

Photo: Becky Luigart-Stayner; Styling: Linda Hirst

Hands-on time 15 mins
Total time 9 hrs
Yield

Makes 8 servings

Ingredients

  • 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

  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. 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.