Potato Spinach Casserole
Loaded with layers of tender potatoes, wilted baby spinach, and a luscious garlic-infused cheese sauce, this Potato Spinach Casserole is the ultimate comfort food with a healthy twist. Perfect for busy weeknights or a holiday side dish, this recipe combines creamy cheddar and tangy Parmesan for a rich, indulgent flavor profile that’s impossible to resist. Topped with bubbly, golden cheese and delicately seasoned with nutmeg, salt, and pepper, every bite is a blend of creamy decadence and savory satisfaction. Best of all, it’s easy to prepare and bakes to perfection in under an hour. This hearty vegetarian casserole is a true crowd-pleaser that will elevate mealtime into an experience your whole family will love.
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Recipe Information
Ingredients
- 6 medium potatoes
- 8 cups baby spinach
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 3 cloves garlic
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons nutmeg
- 2 cups shredded cheddar cheese
- 0.5 cups parmesan cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Wash and peel the potatoes. Slice them into thin rounds, about 1/8-inch thick, using a sharp knife or a mandoline slicer.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the baby spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the flour and cook for 1-2 minutes to form a roux. Gradually pour in the milk, whisking continuously, until the mixture thickens into a creamy sauce.
Season the sauce with 1 teaspoon of salt, 0.5 teaspoons of pepper, and 0.25 teaspoons of nutmeg. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
Layer half of the sliced potatoes in the prepared casserole dish, slightly overlapping the slices.
Spread half of the sautéed spinach evenly over the potatoes, followed by half of the cheese sauce. Repeat the layers with the remaining potatoes, spinach, and cheese sauce.
Top the casserole with the remaining 1 cup of shredded cheddar cheese and 0.5 cups of grated parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 6030 mg | 262% | |
| Total Carbohydrate | 310.7 g | 113% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 38.4 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 3110 mg | 239% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 7260 mg | 154% | |
*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.
