Spinach and Potato Casserole
A comforting dish that combines fresh spinach, potatoes, and creamy cheese into a satisfying casserole perfect for family gatherings or casual brunches.
Ingredients
Vegetables
- 2 cups Fresh spinach Frozen spinach can be used; drain excess water after thawing.
- 4 medium Potatoes Russets or Yukon Golds work great.
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
Dairy
- 1 cup Cream Or a milk alternative for a lighter version.
- 2 cups Cheese Cheddar, mozzarella, or a blend.
Herbs and Spices
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/4 teaspoon Nutmeg Optional, for added flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash and peel your potatoes, then slice them thinly for even cooking.
- In a skillet, sauté chopped onions and minced garlic until translucent.
- Stir in the fresh spinach until wilted, then set aside.
- In a mixing bowl, combine cream and spices, whisking until blended.
Assembly
- Layer half of the potatoes in a greased baking dish, followed by the spinach mixture, and then sprinkle cheese on top.
- Repeat with the remaining potatoes and finish off with more cheese.
- Pour the cream mixture over the layers, ensuring even coverage.
Baking
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes until golden brown and bubbly.
Notes
For storage, refrigerate leftovers in an airtight container for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 20 minutes, or microwave individual portions. The casserole can be frozen; ensure it's well wrapped to prevent freezer burn. For extra creaminess, use a blend of cream cheese and milk.