Spinach and Potato Casserole is a comforting and hearty dish that combines the earthy flavor of spinach with the creamy goodness of potatoes. This casserole is perfect for any meal and can be served as a side or a main dish. Here’s a simple recipe to make it at home!
Spinach and Potato Casserole Recipe
Ingredients:
- 4 medium potatoes (Yukon Gold or Russet work well)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 cup sour cream
- 1/2 cup grated cheddar cheese (optional, for extra creaminess)
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk (or heavy cream for a richer texture)
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon paprika (optional, for color)
- 1/2 cup breadcrumbs (for topping)
- 1 tablespoon butter (for greasing the casserole dish)
Instructions:
- Prepare the Potatoes:
- Preheat your oven to 375°F (190°C).
- Peel and slice the potatoes into thin rounds, about 1/8 inch thick. You can use a mandoline slicer for uniform thickness.
- Bring a large pot of salted water to a boil. Add the sliced potatoes and cook for about 5-7 minutes, or until slightly tender but still firm (they will continue cooking in the oven). Drain and set aside.
- Cook the Spinach:
- If using fresh spinach, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until softened.
- Add the garlic and cook for another 30 seconds, then add the spinach. Cook for 3-4 minutes, stirring occasionally, until the spinach wilts and reduces in size. Season with salt, pepper, and thyme (if using). If using frozen spinach, simply sauté the onion and garlic, then add the thawed spinach (after draining excess water). Stir until heated through.
- Prepare the Casserole Mixture:
- In a large mixing bowl, combine the sour cream, grated cheddar cheese (if using), Parmesan cheese, milk (or cream), paprika (optional), and a pinch of salt and pepper. Mix well until smooth.
- Assemble the Casserole:
- Grease a 9×13-inch casserole dish with butter or non-stick spray.
- Layer half of the cooked potatoes at the bottom of the dish, slightly overlapping each slice. Top with half of the spinach mixture, spreading it evenly over the potatoes.
- Repeat with the remaining potatoes and spinach, finishing with a layer of potatoes on top.
- Top with Breadcrumbs:
- In a small bowl, combine the breadcrumbs with a tablespoon of melted butter (for extra crunch). Sprinkle this mixture evenly over the top of the casserole.
- Bake:
- Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy, and the potatoes are fully tender when pierced with a fork.
- Serve:
- Let the casserole cool for a few minutes before serving. Garnish with extra fresh herbs, if desired.
Serving Suggestions:
- Serve Spinach and Potato Casserole alongside roasted meats, grilled chicken, or as a hearty vegetarian main dish.
- It pairs well with a fresh green salad or steamed vegetables for a balanced meal.
This dish is comforting, creamy, and full of flavor, perfect for family dinners or special occasions. Enjoy your Spinach and Potato Casserole! Let me know how it turns out!