Winter Spinach Potato Casserole
Indulge in comfort food perfection with this Winter Spinach Potato Casserole, a hearty and creamy dish guaranteed to warm you up on those chilly evenings. Featuring layers of tender russet potatoes, vibrant sautéed spinach, and a rich, velvety Gruyère cheese sauce infused with garlic and nutmeg, this casserole is a celebration of winter flavors. Topped with a golden crust of Parmesan and breadcrumbs, it boasts a satisfying blend of flavors and textures in every bite. Perfect as a main course or side dish, this casserole is easy to prepare yet elegant enough for holiday gatherings. With its cheesy richness and wholesome ingredients, it's an ideal recipe to bring cozy, seasonal goodness to your table.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 10 cups Fresh spinach
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 teaspoon Garlic powder
- 0.25 teaspoons Ground nutmeg
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 cups Shredded Gruyère cheese
- 0.5 cups Grated Parmesan cheese
- 1 tablespoon Olive oil
- 1 medium Chopped yellow onion
- 0.5 cups Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Peel and slice the potatoes into 1/8-inch-thick rounds using a mandoline slicer or sharp knife. Set aside in cold water to prevent browning.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the spinach to the skillet in batches, allowing it to wilt before adding more. Once all the spinach is wilted, remove the skillet from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to avoid lumps.
Gradually whisk in the milk and cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
Stir in the garlic powder, nutmeg, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 cup of shredded Gruyère cheese until melted and smooth.
Drain the potato slices and pat them dry with paper towels. Layer one-third of the potato slices evenly at the bottom of the prepared baking dish.
Spread half of the spinach and onion mixture over the potatoes. Pour one-third of the cheese sauce over the spinach layer.
Repeat the layering process: another third of the potatoes, the remaining spinach and onion mixture, and another third of the cheese sauce.
Top with the final layer of potatoes and pour the remaining cheese sauce over the top, ensuring everything is evenly coated.
Sprinkle the grated Parmesan cheese and remaining 0.5 cup of shredded Gruyère cheese over the top. Finish with an even layer of breadcrumbs.
Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 20 minutes, until the top is golden brown and bubbling.
Let the casserole cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 6675 mg | 290% | |
| Total Carbohydrate | 334.0 g | 121% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 45.2 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 3009 mg | 231% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 6502 mg | 138% | |
*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.
