A hearty, cheese-topped casserole that combines creamy potatoes with nutritious spinach – perfect for family dinners or meal prep. This crowd-pleasing dish brings together the earthy flavors of potatoes with the subtle richness of eggs and cheese, creating a satisfying vegetarian main course that even meat-lovers will enjoy.
Ingredients
For 6 servings:
- 450g (1 lb) potatoes, preferably Yukon Gold or Russet
- 1 large onion (about 150g / 5.3 oz)
- 250g (9 oz) fresh spinach
- 4 large eggs
- 4 tablespoons (60g) sour cream
- 1 teaspoon (3g) garlic powder
- 1 teaspoon (4g) baking powder
- 150g (5.3 oz) hard cheese, grated (mozzarella, cheddar, or Gruyere)
- Salt and black pepper to taste
- 2 tablespoons olive oil for cooking
Instructions
Preparation Phase (15 minutes)
- Wash and cut potatoes into large chunks, leaving the skin on for extra nutrition
- Finely dice the onion
- Thoroughly wash the spinach and remove any tough stems
- Preheat your oven to 180°C (350°F)
- Grease a 9×13 inch (23×33 cm) baking dish
Cooking Phase (45 minutes)
- Place potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes until fork-tender
- Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent
- Add spinach to the skillet in batches, stirring until all leaves are wilted (about 3-4 minutes). Season with salt and pepper
- Drain and peel the potatoes while still warm. Roughly mash them, leaving some chunks for texture
- In a large mixing bowl, whisk together eggs, sour cream, garlic powder, and baking powder
- Fold in the mashed potatoes and spinach-onion mixture until well combined
- Transfer the mixture to the prepared baking dish
- Top evenly with grated cheese
- Bake for 25-30 minutes until golden brown on top and set in the middle
Nutritional Information (per serving)
- Calories: 285
- Protein: 14g
- Carbohydrates: 28g
- Fat: 15g
- Fiber: 3g
- Sodium: 380mg
Timing
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Pro Tips and Tricks
- Don’t overmix the ingredients to maintain a light, fluffy texture
- Let potatoes cool slightly before mixing with eggs to prevent scrambling
- Use room temperature eggs and sour cream for better incorporation
- For extra flavor, add caramelized onions instead of regular sautéed ones
- Squeeze excess moisture from spinach after wilting to prevent a watery casserole
Variations and Substitutions
- Dairy-Free: Replace sour cream with cashew cream and use dairy-free cheese
- Lower-Carb: Substitute half the potatoes with cauliflower
- Added Protein: Include sautéed mushrooms or white beans
- Different Greens: Use kale, Swiss chard, or collard greens instead of spinach
- Cheese Options: Try Fontina, Gouda, or a mixture of cheeses
Common FAQs
Q: Can I make this dish ahead of time?
A: Yes, you can assemble the casserole up to 24 hours in advance. Store covered in the refrigerator and add an extra 5-10 minutes to the baking time.
Q: Can I freeze this casserole?
A: Yes, it freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: Why does my casserole turn out watery?
A: This usually happens if the spinach isn’t properly drained or if the potatoes are overcooked. Make sure to squeeze excess moisture from the spinach and cook potatoes just until tender.
Q: Can I use frozen spinach instead of fresh?
A: Yes, use 10 oz (280g) of frozen spinach, thawed and well-drained. Skip the wilting step and add directly to the mixture.
Storage and Make-Ahead Tips
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Wrap individual portions tightly in foil and freeze for up to 3 months
Make-Ahead Options
- Prep vegetables up to 2 days in advance
- Assemble entire casserole the night before
- Par-bake for 15 minutes, cool, and refrigerate for up to 2 days
Reheating Instructions
- Individual portions: Microwave for 2-3 minutes or until heated through
- Whole casserole: Cover with foil and heat at 160°C (320°F) for 15-20 minutes
- From frozen: Thaw overnight and reheat as above, adding 10 minutes to heating time
This versatile casserole works beautifully as a main dish served with a crisp salad or as a side dish for a larger meal. Its make-ahead capability and easy reheating make it perfect for busy weeknights or casual entertaining.
