Name: Fennel Spinach & Gruyere Potato Bake
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Ingredients: 1 1/4 pounds red-skinned potatoes, cut into 1-inch chunks; 2 tablespoons olive oil; 3/4 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; 4 large eggs; 1/4 cup half & half; 2 cups shredded gruyère cheese; 1/4 cup chopped fresh basil ((plus more for garnish)); 1/4 cup chopped fresh parsley ((plus more for garnish)); 3 garlic cloves, finely chopped; 3 cups packed fresh spinach, sliced ((about 4 ounces)); 2 medium or 1 large fennel bulb, cored & thinly sliced ((about 8 ounces))

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Looking for a hearty side dish? One that goes well with roast chicken or maybe with grilled steaks? I’ve got a good one for you. This Fennel Spinach & Gruyere Potato Bake will even shine on your brunch buffet table. It’s that versatile. And very delicious.

What give this Fennel Spinach & Gruyere Potato Bake so much flavor and texture?

The fennel, spinach and creamy cheesy gruyere provide a delicious base but the potatoes take center stage. Before combining with the supporting ingredients, they’re tossed with olive oil, seasoned with salt & pepper and roasted to a golden crispiness and perfection.

What you’ll need for your Fennel Spinach & Gruyere Potato Bake…

Red-skinned potatoes – Cut into one-inch cubes. For more texture contrast, don’t peel the potatoes. Red-skinned potatoes are thin-skinned with a high moisture content; they hold up well during the baking process.
Olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
Salt & freshly ground black pepper
Eggs – Large eggs (chilled or at room temperature) are used in this recipe.
Half & half – Provides the perfect amount of richness. For even more richness, you could use heavy cream. For a bit less, use whole milk.
Gruyère cheese – Shredded. Gruyère has a strong complex flavor profile, with notes of nuts, fruit, and a hint of earthiness. The firm, dense texture lends well to grating and melting.
Fresh basil – Chopped. Highly recommend that you use fresh basil with its vibrant, sweet and peppery flavor.
Fresh parsley – Chopped. Fresh parsley is recommended over dried. It generally has a brighter, more vibrant flavor with a more tender texture.
Fresh garlic – Finely chopped or minced. To avoid unwanted chunks, use your garlic press or cheese grater.
Fresh spinach – Sliced or roughly chopped. Fresh baby spinach is ideal in this recipe. The young tender leaves are more delicate with a slightly sweeter flavor compared to mature spinach.
Fresh fennel bulb – Cored & thinly sliced. The somewhat strong anise flavor is more pronounced in raw fennel. When roasted, fennel has a sweet, nutty, and slightly caramelized flavor, with a softened, tender texture.

Preheat your oven to 450°F.
Toss the potatoes with the olive oil and 1/4 teaspoon each salt and pepper.
Arrange in a single layer on rimmed baking sheet.
Bake for 20 to 25 minutes or until golden brown and tender.
Rearrange the potatoes halfway through to promote even browning.

When the potatoes are done, reduce the oven temperature to 375°F.

While the potatoes are roasting, let’s work on the rest.

Like slicing the fennel and spinach.
And chopping the garlic, basil, and parsley.
Set all that aside and shred your cheese.

In a large bowl, whisk together the eggs, half & half and 1/2 teaspoon salt.
Stir in the Gruyère, basil, parsley and garlic.
Add the spinach and fennel to the egg mixture and mix well.

Roasted goodness achieved…

At this point, those potato chunks should be perfectly roasted.

Add the roasted potato chunks to the egg mixture.
Gently toss until well incorporated.
Transfer the mixture to a baking dish that holds anywhere from 1 1/2 quarts to 2 quarts.

Choose a baking dish that is on the shallow side.
You don’t want the mixture to be piled too high.
The more shallow the dish, the more evenly the whole thing will bake.

I absolutely love my Le Creuset 24-Ounce Au Gratin Dish for this recipe. It transfers from the oven to the table beautifully.

This dish can be prepared early in the day up to this point. Then just pop it in the oven at just the right time so that it is ready when the rest of your meal is served.

Cover and bake at 375°F for 30 to 35 minutes until the custard has set.
Transfer to a 2-quart. baking dish; cover with foil.

Uncover; bake another 5 minutes.
Garnish with additional basil and parsley, if desired.

Enjoy your Fennel Spinach & Gruyere Potato Bake any time of day…

As mentioned before, this dish is the perfect side for meat, fish or chicken. It’s also pretty tasty with an egg or two. Or just by itself.

5 from 3 votes

Fennel Spinach & Gruyere Potato Bake

Adapted from The Good Housekeeping Test Kitchen

This delicious cheesy bake is perfect served alongside grilled meat. Or for breakfast with a side of eggs.

Prep Time 35 minutes

Cook Time 1 hour

Total Time 1 hour 35 minutes

Servings 6 to 8 servings

Author Rosemary Stelmach

Ingredients

1 1/4 pounds red-skinned potatoes, cut into 1-inch chunks
2 tablespoons olive oil
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
4 large eggs
1/4 cup half & half
2 cups shredded gruyère cheese
1/4 cup chopped fresh basil (plus more for garnish)
1/4 cup chopped fresh parsley (plus more for garnish)
3 garlic cloves, finely chopped
3 cups packed fresh spinach, sliced (about 4 ounces)
2 medium or 1 large fennel bulb, cored & thinly sliced (about 8 ounces)

Instructions

Preheat oven to 450°F. Toss the potatoes with the olive oil and 1/4 teaspoon each salt and pepper; arrange in single layer on rimmed baking sheet. Bake 20 to 25 minutes or until golden brown and tender. Rearrange potatoes halfway through to promote even browning.
When potatoes are done, reduce oven temperature to 375°F.
Meanwhile, whisk together the eggs and half & half along with 1/2 teaspoon salt; stir in the gruyère, basil, parsley, and garlic in a large bowl. Add the spinach and fennel to the egg mixture and mix well. When ready, add the roasted potato chunks and toss until well incorporated. Transfer to a 2-quart. baking dish; cover with foil.
Bake for 30 to 35 minutes or until the custard has set. Uncover; bake another 5 minutes. Garnish with additional basil and parsley, if desired.

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