Food & Cooking Recipes Breakfast & Brunch Recipes Cheesy Spinach-Potato Egg Casserole 4.5 (4) 2 Reviews By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on February 2, 2022 Rate PRINT Share Prep Time: 25 mins Total Time: 1 hr 30 mins Servings: 8 A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too. Ingredients 3 tablespoons unsalted butter, plus more, softened, for brushing 1 onion, chopped (2 cups) Kosher salt and freshly ground pepper 1 pound curly-leaf spinach, thick stems removed, sliced (8 packed cups) 2 teaspoons fresh thyme leaves 1 pound Yukon Gold potatoes, peeled and cut into a ½-inch dice (3 cups) 1 ½ cups whole milk 12 large eggs Scant 1/4 teaspoon freshly grated nutmeg 6 ounces fontina, coarsely grated (2 cups) Directions Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper. Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain 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. Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving. Con Poulos Originally appeared: Martha Stewart Living, April 2020 Rate It PRINT