Creamy Spinach and Potato Bake
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.
- 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.
Find it online: https://allrecipesmade.com/creamy-spinach-and-potato-bake/
