I love how this recipe transforms simple, everyday ingredients into something that feels rich and satisfying. The creamy sauce binds the layers beautifully without feeling overly heavy.
I also appreciate how versatile it is. I can serve it as a vegetarian main course or pair it with roasted meats or fish. It’s budget-friendly, meal-prep friendly, and always a crowd-pleaser at the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 kg (2.2 lbs) potatoes water, for boiling salt, to taste 3 cloves garlic, minced 40 g (1.4 oz) butter 1 carrot, peeled and grated 30 g (1/4 cup) all-purpose flour 500 ml (2 cups) milk dried ground nutmeg, to taste 200 g (7 oz) fresh spinach vegetable oil, for sautéing 150 g (5.3 oz) mozzarella cheese, grated
Directions
I start by peeling and slicing the potatoes into thin, even rounds. I place them in a pot, cover them with water, add a little salt, and bring them to a boil. I cook them until just tender but still firm enough to hold their shape. Then I drain them and let them cool slightly.
In a saucepan over medium heat, I melt the butter. I add the minced garlic and grated carrot, sautéing for about 5 minutes until softened and fragrant.
Next, I stir in the flour and cook it for 1 to 2 minutes while stirring constantly to remove the raw flour taste. I gradually pour in the milk, whisking continuously until the sauce becomes smooth and thick. I season with salt and a pinch of nutmeg for warmth and depth.
In a separate skillet, I heat a drizzle of vegetable oil and sauté the spinach for 3 to 4 minutes until wilted. I lightly season it with salt and remove it from the heat.
I preheat the oven to 180°C (355°F) and lightly grease a baking dish. I arrange half of the potato slices in the bottom, followed by half of the spinach, then pour half of the creamy carrot-garlic sauce over the top. I repeat the layers with the remaining ingredients.
Finally, I sprinkle the grated mozzarella evenly over the top. For a slightly crisp finish, I sometimes drizzle a few drops of olive oil over the cheese before baking.
I bake the dish for about 30 minutes, until the top is golden and bubbling. I let it rest for 5 to 10 minutes before serving so the layers can set nicely.
I sometimes add sautéed mushrooms between the layers for extra depth and richness. If I want a heartier version, I mix in shredded cooked chicken or diced ham.
For a slightly sharper flavor, I combine mozzarella with a handful of grated Parmesan or cheddar. When I want a bit of heat, I add a pinch of chili flakes or smoked paprika to the sauce.
To make it plant-based, I substitute dairy-free butter, plant milk, and vegan cheese alternatives.
Storage/Reheating
I let the bake cool completely before covering and storing it in the refrigerator for up to 4 days.
To reheat, I place a portion in the oven at 180°C (355°F) for about 10 to 15 minutes until heated through and bubbly again. I can also use the microwave for convenience, though the oven keeps the top crisp.
If I plan to freeze it, I wrap portions tightly and store them for up to 3 months. I thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen spinach instead of fresh?
Yes, I can use frozen spinach. I make sure to thaw it completely and squeeze out excess moisture before layering it into the dish.
What type of potatoes work best?
I prefer starchy varieties like Yukon Gold or Russet because they become tender while holding their shape.
Can I prepare this ahead of time?
Yes, I assemble the dish a day in advance and store it covered in the refrigerator. I bake it just before serving.
How do I prevent the sauce from becoming lumpy?
I whisk continuously while gradually adding the milk. This helps create a smooth, creamy texture.
Can I add extra cheese on top?
Absolutely. I sometimes add a little extra mozzarella or a sprinkle of Parmesan for an even cheesier crust.
Conclusion
This creamy spinach and potato bake is one of those comforting dishes I turn to again and again. I love how the tender potatoes, flavorful spinach, and rich sauce come together under a golden layer of melted cheese. It’s simple, satisfying, and perfect for both everyday dinners and special occasions.
Creamy Spinach and Potato Bake is a comforting cheesy casserole layered with tender potatoes, fresh spinach, and a rich homemade béchamel sauce. Baked until golden and bubbly, this easy vegetarian dinner is hearty, cozy, and perfect for family meals.
Author:Sarah
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes
Yield:6 servings
Category:Main Course / Side Dish
Method:Baking
Cuisine:European-Inspired
Diet:Vegetarian
Ingredients
1 kg (2.2 lbs) Potatoes (Yukon Gold or Russet preferred)
Water (for boiling)
Salt (to taste)
3 cloves Garlic (minced)
40 g (1.4 oz) Butter
1 Carrot (peeled and grated)
30 g (¼ cup) All-Purpose Flour
500 ml (2 cups) Milk
Dried Ground Nutmeg (to taste)
200 g (7 oz) Fresh Spinach
Vegetable Oil (for sautéing)
150 g (5.3 oz) Mozzarella Cheese (grated)
Instructions
Prepare the Potatoes:
Peel and slice potatoes into thin, even rounds. Place in a pot, cover with salted water, and bring to a boil. Cook until just tender but not falling apart. Drain and set aside.
Sauté Garlic & Carrot:
In a saucepan, melt butter over medium heat. Add garlic and grated carrot. Sauté for about 5 minutes until soft and fragrant.
Make the Cream Sauce:
Stir in flour and cook for 1–2 minutes. Gradually whisk in milk until smooth and thickened. Season with salt and a pinch of nutmeg.
Cook the Spinach:
Heat a drizzle of vegetable oil in a skillet. Add spinach and sauté for 3–4 minutes until wilted. Lightly season with salt.
Assemble the Bake:
Preheat oven to 180°C (355°F). Lightly grease a baking dish. Layer half the potatoes, half the spinach, and half the sauce. Repeat layers.
Add Cheese & Bake:
Sprinkle mozzarella evenly on top. Drizzle lightly with olive oil for extra crispness. Bake for 30 minutes until golden and bubbly.
Rest & Serve:
Let rest for 5–10 minutes before serving to allow layers to set.
Notes
For extra flavor, mix mozzarella with Parmesan or sharp cheddar.
Frozen spinach may be used; thaw and squeeze excess moisture first.
Add sautéed mushrooms or cooked chicken for a heartier variation.
Stores refrigerated up to 4 days; reheat in oven for best texture.
Freeze portions up to 3 months in airtight containers.
