Cheesy Spinach Potato Egg Casserole
Ingredients
- 3 tablespoons unsalted butter, plus more, softened, for brushing
- 1 onion, chopped (2 cups)
- Kosher salt and freshly ground pepper
- 1 pound curly-leaf spinach, thick stems removed, sliced (8 packed cups)
- 2 teaspoons fresh thyme leaves
- 1 pound Yukon Gold potatoes, peeled and cut into a ½-inch dice (3 cups)
- 1 ½ cups whole milk
- 12 large eggs
- Scant 1/4 teaspoon freshly grated nutmeg
- 6 ounces fontina, coarsely grated (2 cups)
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