This Spinach and Potato Casserole is a hearty and nutritious dish that’s perfect for breakfast, brunch, or dinner. Combining tender potatoes, fresh spinach, and a rich, cheesy egg mixture, this casserole is both comforting and satisfying. Let’s dive into the recipe and learn how to create this delicious casserole step-by-step.
Ingredients
- 450 grams of sliced and peeled potatoes
- Water (to boil potatoes)
- Salt (for seasoning, to taste)
- 1 onion, finely chopped
- Vegetable oil (to grease and cook with)
- 250 grams of cleaned, coarsely chopped spinach
- 4 eggs
- 4 tsp of cream cheese
- 1/2 teaspoon of grated garlic
- 1 tsp baking powder
- 150 grams of shredded pizza mozzarella
- Extra salt to taste
Instructions
Step 1: Prepare the Potatoes
- Boil Potatoes: Place the sliced and peeled potatoes in a large pot. Cover with water and add a pinch of salt. Bring to a boil and cook until the potatoes are tender but still firm, about 10 minutes. Drain and set aside.
Step 2: Prepare the Spinach
- Cook Spinach: In a large skillet, heat a small amount of vegetable oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
- Add Spinach: Add the coarsely chopped spinach to the skillet. Cook until the spinach is wilted and any excess liquid has evaporated, about 3-5 minutes. Season with a pinch of salt to taste.
Step 3: Prepare the Egg Mixture
- Whisk Eggs: In a large mixing bowl, whisk the eggs until well beaten.
- Add Cream Cheese and Garlic: Add the cream cheese and grated garlic to the eggs, whisking until smooth and combined.
- Add Baking Powder and Mozzarella: Stir in the baking powder and shredded mozzarella. Season with additional salt to taste if needed.
Step 4: Assemble the Casserole
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a casserole dish with a little vegetable oil.
- Layer Ingredients: Layer the boiled potatoes evenly on the bottom of the greased casserole dish. Top with the cooked spinach and onion mixture.
- Add Egg Mixture: Pour the egg and cheese mixture over the potatoes and spinach, spreading it evenly.
Step 5: Bake the Casserole
- Bake: Place the casserole dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the eggs are set.
- Cool: Remove the casserole from the oven and let it cool for a few minutes before serving.
Serving
- Serve: Cut the casserole into squares and serve warm. This dish is perfect on its own or paired with a fresh salad or some crusty bread.
Cooking Notes
- Potatoes: Ensure the potatoes are cooked until tender but still firm to prevent them from becoming mushy in the casserole.
- Spinach: Make sure to cook the spinach thoroughly to remove excess moisture, which can make the casserole watery.
- Cheese: Feel free to experiment with different types of cheese. Cheddar or Gruyere would also work well in this recipe.
Frequently Asked Questions
Q: Can I make this casserole ahead of time? A: Yes, you can prepare the casserole up to the baking step and refrigerate it for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if baking directly from the refrigerator.
Q: How do I store leftovers? A: Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q: Can I add other vegetables? A: Absolutely! Feel free to add other vegetables like bell peppers, mushrooms, or zucchini for extra flavor and nutrition.
Keto/Low Carb Version
To make a keto or low-carb version of this Spinach and Potato Casserole, follow these modifications:
- Potatoes: Replace the potatoes with cauliflower florets or zucchini slices.
- Cheese: Use full-fat cream cheese and mozzarella.
This Spinach and Potato Casserole is a versatile and nutritious dish that’s perfect for any meal of the day. With its combination of tender potatoes, fresh spinach, and a rich, cheesy egg mixture, it’s sure to become a favorite in your household. Try this recipe today and enjoy a hearty and delicious homemade casserole!
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