Ingredients
- Three tablespoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- Two 10-ounce bags of fresh chopped and frozen spinach then thawed and squeezed dry
- Three garlic cloves minced
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup grated Gruyere cheese
- Kosher salt
- Pepper
- Three large eggs, beaten
- 1 pound pork sausage
- 2 pounds frozen Tater Tots
- Canola oil cooking spray
Directions
- The oven should be heated to 425°F. In a large cast iron skillet, cook two tablespoons of olive oil. Then add the onions, and cook on medium heat. Stirring frequently until the onion is soft, about 5 minutes. Add the garlic and spinach as well and simmer, mixing until fragrant, approximately 2 minutes. Mix in the cream, milk, and nutmeg. Cook until the mixture is thickened and most water has evaporated. It takes about eight to 10 mins. Add both kinds of cheese, and add salt and pepper. Stir until the mixture is well mixed and the cheese melts. Scrape the mixture into an enormous bowl and let cool a bit. Mix the egg mixture. Remove the skillet.
- Within the pan, cook another tablespoon of olive oil. Add the sausage, and cook over a moderate flame while stirring frequently and breaking up the meat until it is browned approximately 5 minutes. Take the skillet off the flame. Sprinkle the mixture of spinach on top of the sausage. Place tots Tots in concentric circles over the top, then spray with a cooking spray made from canola oil. Bake for around 40 minutes until the tots are golden, crisp, and cooked. Serve right away.
Make Ahead
The spinach mix (without eggs) can be refrigerated for two days.
