Spinach and Potato Bake is one of those heartwarming dishes that brings comfort and satisfaction with every bite. It’s a great blend of flavors, with the soft potatoes, wilted spinach, and cheesy goodness coming together to create a lovely casserole. Perfect for lunch or dinner, this dish can easily become a family favorite. Plus, it’s packed with nutrients, making it a delicious way to enjoy your veggies!
Gather Your Spinach and Potato Bake Ingredients
To make this wonderful dish, you’ll need the following ingredients:
- 450 g (about 1 lb) of potatoes
- 1 onion
- 250 g (about 9 oz) of spinach
- 4 eggs
- 4 tablespoons of sour cream
- 1 teaspoon of garlic powder
- 1 teaspoon of baking powder
- 150 g (about 5 oz) of hard cheese (mozzarella or any of your choice)
How to Make Spinach and Potato Bake
Follow these simple steps to create your delicious Spinach and Potato Bake:
- Start by washing the potatoes thoroughly. Peel them and cut them into medium-sized cubes for even cooking.
- Place the cubed potatoes in a pot and cover them with water. Add a pinch of salt and bring to a boil. Cook for about 5-7 minutes, or until they are soft but not mushy. Once done, strain the potatoes and let them cool.
- While the potatoes cool, finely chop the onion. In a frying pan, heat some oil over medium heat and cook the onion until it’s softened and translucent.
- Now, add the washed and chopped spinach to the pan with the onion. Cook for 3-4 minutes until the spinach is wilted, then remove it from the heat and let it cool.
- In a large bowl, whisk together the eggs and sour cream. Season with salt, pepper, and garlic powder. Add the baking powder and mix well.
- Grate half of the cheese and fold it into the egg mixture.
- Grease a baking dish with cooking spray or a bit of oil. Layer the cooled potatoes in the dish first. Then, spread the spinach and onion mixture evenly over the potatoes.
- Pour the egg and cheese mixture over the top. Don’t forget to sprinkle the remaining cheese on top for that extra deliciousness.
- Preheat your oven to 180°C (350°F) and bake for about 20 minutes or until the top is golden and bubbly.
How to Serve Spinach and Potato Bake
Once your spinach and potato bake is out of the oven, let it cool for a few minutes before slicing. Serve it hot directly from the baking dish. This dish pairs wonderfully with a simple green salad or some crusty bread. For an extra touch, you can drizzle a little olive oil or balsamic vinegar over your salad to add some zest.
Helpful Tricks for Spinach and Potato Bake
- Get Creative with Cheese: Feel free to mix different types of cheese! Cheddar, gouda, or even a sprinkle of feta can add unique flavors.
- Make It Ahead: This dish can be prepared ahead of time. Assemble everything in the baking dish and keep it in the fridge until you’re ready to bake it.
- Add More Veggies: If you like, you can add other veggies like bell peppers or zucchini to the spinach mix for added color and nutrients.
Spinach and Potato Bake FAQs
Can I use frozen spinach?
Yes, absolutely! Just make sure to thaw and drain the frozen spinach to remove excess water before cooking.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. You can reheat them in the microwave or oven.
Can I make this dish vegetarian?
Yes, this recipe is already vegetarian, but you can customize it further with more vegetables or use a plant-based cheese for a vegan option.
Spinach and Potato Bake is not just a meal; it’s a comforting hug on a plate. Give this recipe a try, and you might just find a new favorite in your dinner rotation! Happy cooking!
Spinach and Potato Bake
Ingredients
Method
- Wash the potatoes thoroughly, peel them, and cut them into medium-sized cubes.
- Place the cubed potatoes in a pot, cover with water, add a pinch of salt, and bring to a boil. Cook for 5-7 minutes until soft but not mushy. Strain and let cool.
- Finely chop the onion. Heat oil in a frying pan over medium heat and cook the onion until softened and translucent.
- Add the washed and chopped spinach to the pan with the onion and cook for 3-4 minutes until wilted. Remove from heat and let cool.
- In a large bowl, whisk together the eggs, sour cream, salt, pepper, garlic powder, and baking powder.
- Grate half of the cheese and fold it into the egg mixture.
- Grease a baking dish with cooking spray or oil. Layer the cooled potatoes in the dish, followed by the spinach and onion mixture.
- Pour the egg and cheese mixture over the top and sprinkle the remaining cheese on top.
- Preheat the oven to 180°C (350°F) and bake for about 20 minutes or until the top is golden and bubbly.
- Let the bake cool for a few minutes before slicing. Serve hot directly from the dish.