About
These sweet and tender shallots are baked in a rich and creamy three cheese sauce with spinach and crumbled bacon.
This makes a great side dish to Sunday lunch, perfect with roasted chicken.
Ingredients
- 8 1 whole whole small shallot
- 4 slice – 6" long bacon
- 2 cup baby spinach
- 1 tablespoon olive oil
- ½ cup, grated cheddar cheese
- ½ cup gruyere cheese
- â…“ cup heavy cream
- ¼ cup, grated parmesan cheese
- ¼ teaspoon salt, sea salt
- â…› teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Peel the shallots and trim away the tips, taking care to keep them whole. Add to a pan of boiling water and simmer for 10-12 minutes until fork tender.
- Heat the olive oil in a skillet over a medium heat and add the bacon. Cook through until golden.
- Once the shallots are cool enough to handle, slice each one in half and arrange in a small oven proof dish. Scatter over the spinach leaves.
- Pour the cream over the vegetables and season with salt and pepper.
- Scatter the cheddar and gruyere over the vegetables.
- Crumble over the cooked bacon.
- Scatter with the grated Parmesan.
- Transfer to the oven to bake for 12-15 minutes until cooked through and the cheese has melted.
Nutrition Facts
- Servings: 4
- Calories: 354.9kcal/1401.2kJ (per serving)
- Fat: 28.7g (per serving)
- Carbs: 6.0g (per serving)
- Protein: 18.3g (per serving)