Just wow! To uplift your downtrodden potatoes, this Special Potato Bake is the Holy Grail of side dish therapy. Tenderly baked potato chunks paired with a creamy, perfectly seasoned Gruyère cheese sauce, and surrounded by fresh spinach and fragrant fennel, this potato-powerhouse is a daydream of culinary perfection. We would never steer you in the wrong direction; this Special Potato Bake is the ultimate comforting meal companion.
Ingredients
- 1 1/4 pounds red potatoes, cut into 1-inch chunks
- 2 tablespoons olive oil
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 4 large eggs
- 1/4 cup half-and-half
- 2 cups Gruyère cheese, shredded
- 1/4 cup fresh basil, plus more, to taste, chopped, for garnish
- 1/4 fresh parsley, plus more, to taste, chopped, for garnish
- 3 cloves garlic, finely chopped
- 3 cups fresh spinach, sliced and packed
- 2 medium fennel bulbs, cored and thinly sliced
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –In a large bowl, add the potato chunks, the olive oil, 1/4 teaspoon of the salt, and the black pepper and toss to completely coat.
Step 3 –Transfer the coated potato chunks to a rimmed 18×26-inch baking sheet and bake until golden-brown and tender, about 20-25 minutes.
Step 4 –Transfer the baked potatoes from the oven to a wire rack. Set them aside.
Step 5 –Reduce the oven temperature to 375 degrees F.
Step 6 –In a large bowl, add the eggs, the half-and-half, and 1/2 teaspoon of the salt and whisk to combine.
Step 7 –Add the Gruyère cheese, 1/4 cup of the basil, 1/4 cup of the parsley, and the garlic to the egg mixture and stir to combine.
Step 8 –Add the baked potato chunks, the spinach, and the fennel to the egg mixture and toss to combine.
Step 9 –Transfer the potato mixture to an 8×8-inch baking dish, cover with aluminum foil, and bake until the custard has set, about 30-35 minutes.
Step 10 –Uncover the potato mixture and bake, about 5 minutes.
Step 11 –Garnish with the extra basil and the extra parsley, and serve.
