Spinach & Gruyere Potato Casserole - Potatoes

1 ¼ pound red potatoes, cubed

2 Tablespoons olive oil

4 large eggs

¼ cup half and half

2 cups Gruyere cheese, shredded

¼ cup fresh basil, chopped

¼ cup fresh parsley, chopped

3 cloves garlic, finely chopped

3 cups fresh spinach, packed and sliced

2 medium fennel bulbs, cored and thinly sliced (optional)

Preheat oven to 450 degrees F. Toss potatoes with olive oil, salt and pepper to taste. Arranged in a single layer on rimmed baking sheet. Bake 20-25 minutes or until golden brown and tender. Remove from oven and let cool. Reduce oven temperature to 375 degrees F.

Meanwhile, whisk together eggs, half and half, and ½ teaspoon salt; stir in Gruyere, basil, parsley and garlic. In large bowl, toss potatoes, spinach (and fennel if desired) with egg mixture until well combined. Transfer to 2-quart baking dish and cover with foil.

Bake 30-35 minutes or until custard has set. Uncover and bake another 5 minutes. Garnish with additional basil and parsley, if so desired.