Spinach Potato Bake
Get ready to experience comfort food at its finest with this indulgent Spinach Potato Bake! Creamy layers of thinly sliced russet potatoes are paired with tender sautéed spinach, a luxurious milk and heavy cream mixture, and a decadent duo of melted cheddar and Parmesan cheese for a dish that's as flavorful as it is satisfying. Seasoned with garlic, black pepper, and a hint of nutmeg for depth, this casserole is baked to golden, bubbly perfection in under an hour. Ideal as a hearty vegetarian main course or a show-stopping side dish, this recipe is perfect for dinner parties, family gatherings, or a cozy weeknight treat. Whether you’re looking for a vegetable-packed gratin or a rich potato bake, this crowd-pleaser is guaranteed to delight!
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Recipe Information
Ingredients
- 900 grams Russet potatoes
- 300 grams Fresh spinach
- 30 grams Butter
- 2 pieces Garlic cloves, minced
- 250 milliliters Milk
- 125 milliliters Heavy cream
- 150 grams Cheddar cheese, shredded
- 50 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg (optional)
- 1 teaspoon Olive oil
Instructions
Preheat the oven to 190°C (375°F). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the potatoes and thinly slice them into rounds, approximately 1/8-inch thick. Set aside in a bowl of cold water to prevent discoloration.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the milk and heavy cream, then add salt, black pepper, and optional ground nutmeg. Warm the mixture gently, but do not let it boil. Remove from heat.
Drain the potato slices and pat them dry with a clean kitchen towel or paper towel.
Layer one-third of the potato slices evenly in the bottom of the prepared baking dish. Top with half of the sautéed spinach, followed by one-third of the shredded cheddar cheese and grated Parmesan cheese. Repeat the layering process, finishing with a final layer of potatoes and cheese on top.
Pour the warm milk and cream mixture evenly over the layered ingredients in the baking dish.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the spinach potato bake cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 387 mg | 30% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 867 mg | 18% | |
*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.
