Description
This spinach and potato casserole is cozy, cheesy, and packed with flavor—a hearty vegetarian dish perfect for dinner or meal prep.
Ingredients
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4–5 medium potatoes, thinly sliced
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2 tablespoons olive oil or butter
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1 medium onion, diced
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3 garlic cloves, minced
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5 cups fresh spinach (or 1 box frozen spinach, thawed and squeezed dry)
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Salt and black pepper, to taste
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1 teaspoon dried thyme or Italian seasoning
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1/2 cup milk or heavy cream
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1/2 cup grated Parmesan or shredded mozzarella
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1/2 cup shredded cheddar (optional, for topping)
Instructions
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Prep the potatoes: Peel (optional) and thinly slice the potatoes using a sharp knife or mandoline. Boil or steam for 5–7 minutes until just tender. Drain and set aside.
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Sauté the aromatics: In a skillet, heat oil or butter. Sauté onion until translucent, then add garlic and cook for 1 more minute.
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Cook the spinach: Add spinach to the skillet and cook until wilted. Season with salt, pepper, and dried herbs. Remove from heat.
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Assemble the casserole: Preheat oven to 375°F (190°C). Lightly grease a baking dish. Layer half the potato slices, top with the spinach mixture, pour over milk or cream, then layer the remaining potatoes. Sprinkle cheese evenly on top.
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Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes until golden and bubbly.
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Cool and serve: Let the casserole rest for 10 minutes before slicing and serving.
Notes
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Slice potatoes evenly for consistent cooking.
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Use a mandoline for perfect, thin slices.
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Drain spinach well to avoid excess moisture.
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Mix cheeses for deeper flavor—try Parmesan and cheddar.
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Let the casserole rest before slicing to help it set.
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Add extra cream or cheese if you like it richer and creamier.
- Prep Time: 20minutes
- Cook Time: 45minutes