📝 About This Recipe
This comforting casserole elevates humble millet into a sophisticated, nutrient-dense masterpiece that bridges the gap between a creamy risotto and a hearty stuffing. Featuring tender grains folded into a velvety garlic-cream sauce and ribbons of fresh baby spinach, it is topped with a nutty Gruyère and sourdough crumb that provides a satisfying crunch. It’s a versatile, gluten-friendly dish that brings an earthy, rustic elegance to any dinner table or holiday spread.
🥗 Ingredients
The Grain Base
- 1 cup Hulled Millet (rinsed thoroughly in a fine-mesh sieve)
- 2 1/2 cups Vegetable Broth (low sodium preferred)
- 1 piece Bay Leaf (dried)
The Spinach & Aromatics
- 2 tablespoons Unsalted Butter
- 1 medium Yellow Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 6 ounces Fresh Baby Spinach (roughly chopped)
- 1/4 teaspoon Nutmeg (freshly grated)
The Binding Sauce
- 1/2 cup Heavy Cream (or full-fat coconut milk for a dairy-free twist)
- 2 pieces Large Eggs (beaten)
- 1 teaspoon Dijon Mustard (for a subtle tang)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Gratin Topping
- 1 cup Gruyère Cheese (shredded)
- 1/2 cup Panko Breadcrumbs (or gluten-free breadcrumbs)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 1 tablespoon Olive Oil (to toss with crumbs)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish or a 9x9 inch ceramic casserole pan with butter or non-stick spray.
-
2
In a medium saucepan, toast the dry, rinsed millet over medium heat for 3-4 minutes, stirring constantly, until it smells nutty and turns a shade darker.
-
3
Carefully pour the vegetable broth into the saucepan and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and millet is tender.
-
4
Remove the millet from heat, discard the bay leaf, and fluff with a fork. Let it sit uncovered for 5 minutes to release excess steam.
-
5
While the millet cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Sauté the diced onion for 5-6 minutes until translucent and soft.
-
6
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Add the chopped spinach in handfuls, stirring until just wilted but still bright green.
-
7
Season the spinach mixture with nutmeg, salt, and pepper. Remove from heat and drain any excess liquid that may have pooled in the pan.
-
8
In a large mixing bowl, whisk together the heavy cream, beaten eggs, and Dijon mustard until smooth.
-
9
Gently fold the cooked millet and the sautéed spinach mixture into the cream and egg base until everything is evenly coated.
-
10
Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.
-
11
In a small bowl, toss the shredded Gruyère, breadcrumbs, fresh thyme, and olive oil together until the crumbs are moistened.
-
12
Sprinkle the topping evenly over the casserole. Bake for 25-30 minutes until the edges are bubbling and the cheese is golden brown and crisp.
-
13
Let the casserole rest for 5-10 minutes before serving; this allows the custard to set so you can cut clean portions.
💡 Chef's Tips
Toasting the millet before boiling is a non-negotiable step; it prevents the grain from becoming mushy and brings out a deep, popcorn-like aroma. If you want a lighter version, substitute half of the heavy cream with Greek yogurt for a pleasant tang. Always squeeze your cooked spinach if it seems too watery; excess moisture is the enemy of a perfectly set casserole. For a vegan version, use a flax egg (2 tbsp ground flax + 6 tbsp water) and nutritional yeast instead of Gruyère.
🍽️ Serving Suggestions
Pair with a crisp, dry White Burgundy or a light Pinot Grigio to cut through the richness of the Gruyère. Serve alongside a simple roasted chicken or pan-seared salmon for a complete, protein-rich meal. A bright arugula salad with a lemon-truffle vinaigrette provides a perfect acidic contrast to the earthy millet. For a vegetarian feast, serve with roasted balsamic glazed carrots or honey-roasted parsnips.