How great does this little decadent casserole sound? Sautéed shallots/garlic, spinach, artichokes and cheese!  YUMMY! AND it HAS to be made the night before, so, on game day, all you have to do is bake and eat!

1 1/2 TBSP butter
2 shallots, thinly sliced
4 garlic cloves, minced
12 oz baby spinach
1 (16-oz) package frozen artichoke halves, thawed
1 cup (about 4 oz) shredded Swiss cheese
1 cup (about 4 oz) shredded smoked Gouda cheese
10 large eggs, lightly beaten
3 cups half-and-half
1/4 cup chopped fresh dill
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
Garnish, if desired with chopped fresh dill

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.

Layer spinach, artichokes, and cheeses 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 degrees F. Bake, uncovered, 45 minutes or until centers are just set. Let stand 5 minutes before serving. Garnish, if desired.

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