Cheesy Spinach Potato Bake

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Cheesy Spinach Potato Bake

Introduction

This delicious Spinach Potato Bake combines creamy potatoes, nutritious spinach, and flavorful cheese in a golden, crispy-topped casserole that’s perfect for any meal. A true comfort food classic with a nutritious twist, this dish transforms simple ingredients into something special. The tender potatoes and vibrant spinach create a satisfying texture contrast, while the cheese adds richness and depth. Whether served as a main course with a side salad or as a hearty side dish, this versatile recipe will quickly become a family favorite in your weekly rotation.

Ingredients

For the Potato Spinach Bake:

  • 3 medium potatoes (approximately 600g/1.3 lbs)
  • 1 large egg
  • 200g (7 oz) fresh spinach
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 100g (3.5 oz) Parmesan cheese, grated (reserve 60g/2 oz for topping)
  • 50g (1.8 oz) mozzarella cheese, grated
  • 4 tablespoons vegetable oil, divided
  • 3-4 tablespoons breadcrumbs, divided
  • ½ teaspoon ground nutmeg
  • Salt and black pepper to taste

For the Optional Side Salad:

  • 1 cucumber, sliced
  • 1 carrot, julienned or grated
  • 1 bell pepper, sliced
  • 2-3 spring onions, chopped
  • 2 medium tomatoes, diced
  • 3 cloves of garlic, minced
  • Fresh dill and parsley, chopped
  • 1 teaspoon table vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon spicy vegetable oil
  • Salt to taste
  • Paprika to taste
  • Hot pepper to taste (optional)

Instructions

Preparing the Potatoes:

  1. Wash and peel 3 medium potatoes, then cut them into large chunks.
  2. Place the potato chunks in a pot and cover with cold water. Add a pinch of salt.
  3. Bring the water to a boil and cook the potatoes until they’re fork-tender, approximately 15-20 minutes.
  4. Once cooked, drain the potatoes well and transfer to a large mixing bowl.
  5. Mash the potatoes while they’re still warm, but allow them to cool slightly before adding the egg.

Preparing the Spinach Mixture:

  1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
  2. Add the finely chopped onion and sauté for 1-2 minutes until it becomes translucent.
  3. Add the minced garlic and continue to sauté for another minute, stirring frequently to prevent burning.
  4. Add the fresh spinach to the skillet (you may need to add it in batches as it wilts). Cook for 2-3 minutes until all the spinach has wilted and most of the liquid has evaporated.
  5. Season the spinach mixture with salt and black pepper to taste.
  6. Remove the spinach mixture from heat and allow it to cool slightly.

Assembling the Bake:

  1. Preheat your oven to 180°C (350°F).
  2. Once the mashed potatoes have cooled enough, add 1 beaten egg, a pinch of salt, black pepper, and ground nutmeg. Mix well.
  3. Add 40g (1.4 oz) of grated Parmesan cheese to the potato mixture and stir to combine.
  4. Fold the cooled spinach mixture into the potato mixture, combining thoroughly.
  5. Grease a baking dish (approximately 20x30cm/8×12 inches) with 1 tablespoon of vegetable oil.
  6. Sprinkle a thin layer of breadcrumbs on the bottom of the baking dish.
  7. Transfer the potato-spinach mixture to the prepared baking dish, spreading it evenly.
  8. Sprinkle the grated mozzarella evenly over the top.
  9. Top with the reserved 60g (2 oz) of Parmesan cheese.
  10. Finish with a light sprinkle of breadcrumbs and drizzle the remaining tablespoon of vegetable oil over the top.

Baking:

  1. Place the baking dish in the preheated oven and bake for 30 minutes, or until the top is golden brown and crispy.
  2. Let the dish rest for 5-10 minutes before serving to allow it to set.

For the Optional Side Salad:

  1. In a large bowl, combine the sliced cucumber, julienned carrot, sliced bell pepper, chopped spring onions, and diced tomatoes.
  2. Add the minced garlic, chopped dill, and parsley.
  3. Season with salt, paprika, and hot pepper (if using).
  4. In a small bowl, whisk together the table vinegar, soy sauce, and spicy vegetable oil.
  5. Pour the dressing over the vegetables and toss to coat evenly.
  6. Serve alongside the warm potato spinach bake.

Nutritional Information and Timing

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6

Per Serving (1/6 of the bake):

  • Calories: Approximately 280 kcal
  • Protein: 12g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Fat: 16g
  • Sodium: 390mg

Cooking Tips and Tricks

  1. Perfect Potatoes: For the best texture, choose starchy potatoes like Russets or Yukon Golds. They create a fluffier mash that holds together well.
  2. Spinach Preparation: If using frozen spinach instead of fresh, thaw completely and squeeze out excess moisture before cooking to prevent a watery casserole.
  3. Cheese Selection: For the best flavor, use freshly grated Parmesan rather than pre-packaged. The flavor is superior and it melts more evenly.
  4. Golden Crust: For an extra-crispy top, place the dish under the broiler for the final 2-3 minutes of cooking, watching carefully to prevent burning.
  5. Even Cooking: Let the baking dish come to room temperature before placing it in the oven if you’ve prepared it in advance and refrigerated it.
  6. Moisture Control: If your spinach releases a lot of water during cooking, let it simmer for an extra minute or two to evaporate excess moisture.
  7. Nutmeg Note: Freshly grated nutmeg provides the best flavor with spinach, but pre-ground works well too. Use sparingly as it can become overpowering.

Variations and Substitutions

  1. Cheese Options: Substitute Gruyère, Swiss, or Cheddar for the Parmesan for different flavor profiles. Feta or goat cheese can add a tangy dimension.
  2. Vegetable Additions: Add sautéed mushrooms, roasted red peppers, or corn to the spinach mixture for added texture and flavor.
  3. Herb Enhancements: Incorporate fresh herbs like thyme, rosemary, or dill into the potato mixture for an aromatic boost.
  4. Protein Boost: Add cooked, diced chicken, ham, or crispy bacon bits to transform this into a complete one-dish meal.
  5. Dairy-Free Version: Use plant-based milk in the mashed potatoes and dairy-free cheese substitutes for a vegan-friendly adaptation.
  6. Sweet Potato Swap: Replace one or all of the regular potatoes with sweet potatoes for added nutrition and a touch of sweetness.
  7. Gluten-Free Option: Use gluten-free breadcrumbs or crushed cornflakes for the topping to make this dish gluten-free.

Common FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance and refrigerate it covered. When ready to bake, allow the dish to sit at room temperature for about 30 minutes before baking, and you may need to add an additional 5-10 minutes to the baking time.

How do I know when the potato bake is done?

The top should be golden brown and crispy, and when you insert a knife into the center, it should come out hot. The internal temperature should reach about 165°F (74°C).

Can I freeze this potato spinach bake?

Yes, you can freeze it either before or after baking. If freezing before baking, assemble the dish but do not add the final breadcrumb topping. Wrap well and freeze for up to 3 months. Thaw completely in the refrigerator before adding the topping and baking. If freezing after baking, allow to cool completely, wrap well, and freeze for up to 2 months. Reheat covered at 350°F (180°C) until hot throughout.

What can I serve with this dish?

This versatile dish works well as a main course served with a simple green salad. As a side dish, it pairs beautifully with roasted chicken, grilled fish, or a hearty vegetable stew. The optional side salad included in the recipe makes for a perfect complement.

My potato bake turned out watery. What went wrong?

This typically happens if the spinach wasn’t drained properly or if the potatoes contained too much moisture. Make sure to thoroughly drain cooked spinach and let it cool slightly before adding it to the potato mixture. For the potatoes, drain them well after boiling and allow some of the steam to escape before mashing.

Storage and Make-Ahead Tips

  1. Refrigeration: Store leftover potato spinach bake in an airtight container in the refrigerator for up to 3-4 days.
  2. Reheating: For best results, reheat individual portions in the oven at 350°F (180°C) for about 15 minutes or until heated through. Microwave reheating works in a pinch but may make the breadcrumb topping soggy.
  3. Freezing Instructions: To freeze, cool the baked dish completely, then cover tightly with plastic wrap and aluminum foil. Label with the date and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  4. Individual Portions: Consider baking in individual ramekins for easy portion control and storage. Adjust baking time to about 20-25 minutes for smaller portions.
  5. Make-Ahead Components: If you’re short on time, you can prepare the components separately ahead of time. Boil and mash the potatoes up to 2 days ahead, and sauté the spinach mixture 1 day ahead, storing both in the refrigerator until you’re ready to assemble.

This Cheesy Spinach Potato Bake is a versatile, satisfying dish that proves comfort food can be nutritious too. With its golden, crispy top and creamy, flavorful interior, it’s sure to become a regular feature on your dinner table. The dish requires minimal effort but delivers maximum flavor, making it perfect for busy weeknights when you want something homemade and delicious without spending hours in the kitchen.

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