Spinach and Potato Casserole
This casserole layers tender potatoes with garlicky spinach and a creamy cheese sauce. It’s baked until golden and bubbly, making it perfect as a vegetarian main dish or a hearty side for grilled meats or fish.
⏱ Time
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Ingredients
4 medium potatoes (thinly sliced)
3 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
300 g (10 oz) fresh spinach (or frozen, thawed & drained)
1 cup milk (or cream for richer flavor)
1 cup grated cheese (mozzarella, cheddar, or Gruyère)
½ cup grated Parmesan
2 tbsp flour (for thickening sauce)
½ tsp nutmeg (optional, but delicious with spinach)
Salt & black pepper, to taste
Instructions
1. Prepare spinach mixture
Heat 1 tbsp oil in a skillet, sauté onion until soft.
Add garlic, then spinach. Cook until wilted. Season with salt, pepper, and nutmeg.
2. Make creamy sauce
In a saucepan, melt 2 tbsp oil. Stir in flour and cook for 1 min.
Slowly whisk in milk, cooking until thickened.
Stir in half the cheese and a little salt & pepper.
3. Assemble casserole
Preheat oven to 180°C (350°F).
Grease a baking dish. Layer half the potatoes, then spinach mixture, then some sauce.
Repeat with remaining potatoes and sauce.
4. Top & bake
Sprinkle with Parmesan and remaining cheese.
Cover with foil and bake 30 min. Remove foil, bake another 15 min until golden and bubbling.
Notes & Tips
For extra flavor, add sliced mushrooms or sun-dried tomatoes with the spinach.
Can be made ahead—assemble, refrigerate, and bake when needed.
Works with sweet potatoes instead of regular potatoes for a different twist.
❓ Frequently asked questions FAQ
Q: Can I make it vegan?
Yes—use olive oil, plant-based milk, and vegan cheese.
Q: Can I freeze it?
Yes—cool completely, wrap well, and freeze up to 2 months. Reheat covered in oven.
Nutritional Information
Calories: 280 kcal
Carbs: 26 g
Protein: 10 g
Fat: 15 g
Fiber: 4 g