Ingredients
- 1 cup Bluebird Emmer Farro
- 2 cups sweet potatoes diced in 1-inch cubes
- 1 cup sweet onion diced
- 2 large cloves garlic finely diced
- 1 large bunch spinach chopped and steamed (or 10 ounce package of frozen spinach-thawed)
- 2 cups milk
- 6 eggs whisked with 1 tablespoon water
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1 cup Parmesan cheese grated, divided
- 2 cups Gruyere or Fontina Cheese grated, divided
Methods
- Preheat oven to 350 degrees F. Oil an 11 x 7 inch baking dish.
- Rinse Emmer farro and place in a saucepan, with 4 cups of water and a pinch of salt.
- Bring to a boil, reduce to a simmer, cover and cook for 45 minutes. Drain excess water and set aside to cool.
- While Emmer is cooking chop and lightly steam 1 large bunch of spinach for 2-3 minutes. Set aside.
- Heat olive oil in a skillet over medium heat. Add onions and cook until translucent.
- Add potatoes. Cook, stirring occasionally, for 8 to 10 minutes until just tender.
- Add the garlic and cook for 2 minutes.
- Move contents into a medium-size bowl and stir in 1/2 cup Parmesan and 1 cup of Gruyere until fully incorporated. Set aside.
- Spread the cooked Emmer farro on the bottom of the baking dish for the first layer.
- For the second layer spread the steamed spinach over the emmer.
- For the third layer, spread the potato mixture over the spinach.
- In a separate bowl, whisk together the milk, eggs, salt, paprika, and pepper.
- Pour evenly over the potatoes and stir gently to incorporate the eggs.
- Top the dish with the remaining Parmesan cheese and grated Gruyere.
- Bake 25-30 minutes. Place under the broiler for 3-4 minutes for a crisp, golden-brown crust. Serve hot.
