Green and Gold Potato Casserole
Indulge in the comforting layers of the Green and Gold Potato Casserole, a vibrant blend of creamy Yukon gold potatoes, nutrient-rich spinach, and melted cheddar cheese blanketed in a luxurious, spiced cream sauce. Perfectly seasoned with a hint of nutmeg and topped with a golden crust of Parmesan cheese and buttery breadcrumbs, this hearty dish is a celebration of flavor and texture. Blanching the spinach ensures a tender bite, while baking to perfection creates a bubbling casserole with a crispy finish. Ideal as a cozy side dish or a vegetarian main, this casserole is as visually stunning as it is delicious. With simple ingredients and straightforward preparation, it’s perfect for family dinners, potlucks, or holiday gatherings. Get ready to bring warm, cheesy comfort to your table!
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Recipe Information
Ingredients
- 6 medium-sized Yukon gold potatoes
- 4 cups Spinach
- 2 cups Shredded cheddar cheese
- 1.5 cups Heavy cream
- 2 tablespoons Unsalted butter
- 1 medium, finely diced Onion
- 2 minced Garlic cloves
- 0.5 cups, grated Parmesan cheese
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons, ground Nutmeg
- 0.5 cups Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a little butter or cooking spray.
Peel the Yukon gold potatoes, then thinly slice them into rounds, about 1/4 inch thick. Set aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely diced onion and sauté for 2-3 minutes until soft. Add the minced garlic and cook for another 1 minute until fragrant. Remove from heat.
In a large bowl, combine the heavy cream, salt, black pepper, and ground nutmeg. Stir in the sautéed onion and garlic. Set aside.
Blanch the spinach in boiling water for 1 minute, then drain and rinse under cold water to stop the cooking. Squeeze out excess water from the spinach and roughly chop it.
Layer one-third of the potato slices in the bottom of the prepared casserole dish. Top with one-third of the chopped spinach, followed by 1/2 cup of shredded cheddar cheese. Repeat this process two more times, ending with a layer of potatoes and cheddar cheese.
Pour the cream mixture evenly over the layered casserole. Use the back of a spoon to press down gently to ensure the liquid is evenly distributed.
Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top of the casserole. Dot with the 2 tablespoons of butter, cut into small pieces.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.
Allow the casserole to cool for 5-10 minutes before serving. Enjoy your Green and Gold Potato Casserole!
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 765 mg | 33% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.1 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
