Spinach and Herb Potato Casserole
Elevate your comfort food game with this creamy, indulgent Spinach and Herb Potato Casserole. Layered with tender, thinly sliced potatoes, a rich cheddar-infused sauce, and vibrant fresh spinach and herbs like parsley and thyme, this dish bursts with flavor in every bite. A golden, cheesy Parmesan topping adds the perfect finishing touch, making it an irresistible centerpiece for family dinners, potlucks, or holiday gatherings. Ready in just over an hour, this baked casserole is not only hearty and satisfying but also a simple way to incorporate wholesome greens into your menu. Whether served as a main dish or a flavorful side, it's comfort food reimagined with a gourmet twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium-sized Potatoes
- 4 cups Fresh spinach
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2.5 cups Milk
- 2 cups Shredded cheddar cheese
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Parmesan cheese (grated)
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish using a teaspoon of olive oil or non-stick spray.
Peel the potatoes and slice them into thin, even slices (approximately 1/8 inch thick). Rinse the slices under cold water and pat them dry with a clean kitchen towel.
In a large skillet over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the milk, making sure the mixture is smooth. Cook for about 3-4 minutes, stirring constantly, until the sauce thickens.
Stir in the shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth. Remove from heat.
In a medium pot, bring a few cups of water to a boil. Add the fresh spinach and blanch for 2 minutes. Drain immediately and rinse with cold water to stop the cooking process. Squeeze out excess moisture and roughly chop the spinach.
Add the chopped spinach, parsley, and thyme to the cheese sauce and stir to combine.
Arrange half of the sliced potatoes in an even layer at the bottom of the greased casserole dish. Spread half of the spinach and herb cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce to create two layers.
Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are fork-tender.
Let the casserole cool for 5-10 minutes before serving. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
3381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 6298 mg | 274% | |
| Total Carbohydrate | 320.0 g | 116% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 44.3 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 4018 mg | 309% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 7624 mg | 162% | |
*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.
