A Nutritious One-Dish Wonder
This Cheesy Spinach & Potato Casserole combines hearty potatoes, nutrient-rich spinach, and a golden cheese topping into one satisfying meal. Originally inspired by traditional European gratins, this versatile dish balances comfort and nutrition, making it perfect for family dinners or entertaining guests.
Ingredients
- 450g (1 lb) potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 250g (9 oz) fresh spinach, washed and roughly chopped
- 4 large eggs
- 4 tablespoons (60g) sour cream
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 150g (5.3 oz) hard cheese (mozzarella, cheddar, or Gruyère), grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Step-by-Step Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a 9×9 inch (23×23 cm) baking dish.
- Prepare the potatoes: Peel and slice the potatoes into thin rounds (about 1/8 inch or 3mm thick). Place in cold water as you work to prevent browning.
- Cook the spinach: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Add spinach and cook until wilted (2-3 minutes). Season with salt and pepper. Remove from heat and set aside.
- Prepare the egg mixture: In a medium bowl, whisk together eggs, sour cream, garlic powder, baking powder, salt, and pepper until well combined.
Assembly
- Layer the ingredients: Drain the potato slices and pat them dry. Arrange half of the potato slices in an even layer in the prepared baking dish. Top with half of the spinach mixture. Repeat with remaining potatoes and spinach mixture.
- Add egg mixture: Pour the egg mixture evenly over the layered potatoes and spinach.
- Top with cheese: Sprinkle the grated cheese evenly over the top of the casserole.
Baking
- Cover and bake: Cover the dish with aluminum foil and bake for 30 minutes.
- Finish uncovered: Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Rest before serving: Let the casserole stand for 10 minutes before serving to allow it to set.
Nutritional Information and Timing
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Nutritional Information (per serving):
- Calories: 265
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 150mg
- Sodium: 300mg
- Total Carbohydrates: 20g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 14g
Cooking Tips and Tricks
- Consistent potato slices: Try to cut the potatoes into uniform thickness for even cooking. A mandoline slicer makes this task much easier.
- Spinach preparation: If using frozen spinach instead of fresh, thaw completely and squeeze out excess moisture before using.
- Getting it crispy: For an extra crispy top, brush the cheese with a little olive oil before baking or place under the broiler for the final 2-3 minutes (watch carefully to prevent burning).
- Testing doneness: Insert a knife into the center of the casserole. The potatoes should offer no resistance, and the knife should come out clean.
- Prevent sticking: If not using a non-stick baking dish, line the bottom with parchment paper for easy serving and cleanup.
Variations and Substitutions
Vegetable Options:
- Greens alternatives: Replace spinach with kale, Swiss chard, or collard greens (may need slightly longer cooking time).
- Add more vegetables: Include thinly sliced bell peppers, mushrooms, or zucchini between layers.
- Herb additions: Fresh herbs like thyme, rosemary, or dill add wonderful aromatic flavors.
Dairy Adjustments:
- Cream alternative: Substitute Greek yogurt for sour cream for a tangier, higher-protein option.
- Cheese varieties: Try feta for a Mediterranean twist, blue cheese for stronger flavor, or a dairy-free cheese for a vegan version.
Protein Additions:
- Meat options: Add cooked bacon bits, diced ham, or shredded rotisserie chicken between layers.
- Vegetarian protein: Incorporate white beans or chickpeas for additional plant-based protein.
Dietary Modifications:
- Vegan version: Use plant-based sour cream, a flax egg mixture (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and vegan cheese.
- Gluten-free: This recipe is naturally gluten-free; just verify your baking powder is gluten-free.
Common FAQs
Q: Can I prepare this casserole ahead of time?
A: Yes! Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add an extra 10-15 minutes to the baking time if cooking directly from the refrigerator.
Q: My casserole seems watery. What went wrong?
A: This typically happens when the spinach contains too much moisture. Make sure to thoroughly drain cooked spinach. Also, allowing the casserole to rest for 10-15 minutes after baking helps it set properly.
Q: Can I freeze this casserole?
A: Yes, you can freeze it either before or after baking. If freezing unbaked, thaw completely in the refrigerator overnight before baking. If freezing after baking, allow to cool completely, wrap well, and freeze. Reheat in a 350°F (175°C) oven for about 25-30 minutes.
Q: Why do you add baking powder to the egg mixture?
A: Baking powder helps the egg mixture to puff up slightly during baking, creating a lighter texture in the finished casserole. You can omit it if you don’t have any on hand.
Q: What can I serve with this casserole?
A: This casserole works well as a main dish with a simple green salad, or as a side dish alongside grilled meats or fish. For breakfast or brunch, serve with fresh fruit and crusty bread.
Storage and Make-Ahead Tips
Refrigeration:
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes or until heated through.
Freezing Instructions:
- Cool the baked casserole completely
- Portion into individual servings or freeze whole
- Wrap tightly with plastic wrap and then aluminum foil
- Freeze for up to 3 months
- Thaw overnight in the refrigerator before reheating
Reheating From Frozen:
For best results, thaw overnight in the refrigerator. Reheat in a 350°F (175°C) oven for 20-25 minutes for a whole casserole, or 10-15 minutes for individual portions.
Make-Ahead Components:
If you’re short on time, prep components separately:
- Slice potatoes and store submerged in cold water in the refrigerator for up to 24 hours
- Cook the spinach and onion mixture up to 2 days ahead and refrigerate
- Grate cheese and store in an airtight container for up to 5 days
This Cheesy Spinach & Potato Casserole is a versatile dish that combines simple ingredients into a satisfying meal. The contrasting textures of creamy potatoes, tender spinach, and crispy cheese topping make for a delightful eating experience, while the nutritional benefits of combining vegetables, protein, and dairy create a balanced one-dish meal suitable for any occasion.
