Roasted Mushrooms, Parsnip, Potatoes and Spinach Casserole – Rachael Ray

Ingredients

• 4 large starchy potatoes, peeled and cut into chunks
• 4 medium parsnips, peeled and chopped into chunks
• Salt
• 1 small peeled onion
• 1 box frozen chopped organic spinach, defrosted and squeezed dry
• 2 tablespoons butter
• About 1/2 cup milk, divided
• 1/2 cup heavy cream
• Freshly ground black pepper
• Freshly grated nutmeg
• 2 eggs, beaten
• 1 cup Gruyère cheese, grated or grated parmesan cheese
• Paprika