Imagine a dish that combines the creamy richness of cheese, the earthy goodness of spinach, and the comforting texture of perfectly cooked potatoes - all baked to golden perfection. This Potato and Spinach Casserole is not just a recipe; it's a culinary adventure that transforms simple ingredients into a mouthwatering masterpiece that will have your family and friends begging for seconds. Whether you're a vegetarian looking for a satisfying main course or simply craving a delectable side dish, this casserole promises to be your new go-to comfort food that's both nutritious and incredibly delicious!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
- 4 cups potatoes, sliced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup milk
- Salt and pepper to taste
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Wash and thinly slice the potatoes using a sharp knife or mandoline slicer, aiming for uniform 1/8-inch thick slices to ensure even cooking.
- Rinse fresh spinach leaves thoroughly and pat dry with paper towels. Roughly chop the spinach into smaller pieces.
- In a mixing bowl, combine ricotta cheese, milk, salt, pepper, and nutmeg. Whisk until the mixture is smooth and well-blended.
- Layer half of the sliced potatoes on the bottom of the prepared baking dish, creating an even, overlapping pattern.
- Spread the chopped spinach evenly over the potato layer, creating a green vegetable base.
- Pour half of the ricotta cheese mixture over the spinach, ensuring it covers the layer completely.
- Add the remaining potato slices on top of the cheese and spinach layer, again creating an overlapping pattern.
- Pour the remaining ricotta mixture over the potatoes, making sure all surfaces are covered.
- Sprinkle shredded mozzarella cheese generously over the top layer, covering the entire casserole surface.
- Cover the baking dish with aluminum foil, creating a sealed environment to help the potatoes cook evenly.
- Place the casserole in the preheated oven and bake for 35 minutes covered.
- Remove the foil and continue baking for an additional 10-15 minutes until the cheese is golden brown and bubbling, and the potatoes are tender when pierced with a fork.
- Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the layers to set and makes cutting and serving easier.
- Slice into portions and serve hot as a main vegetarian dish or as a hearty side.
Tips
- Slice potatoes uniformly: Use a mandoline slicer for consistent 1/8-inch thick slices to ensure even cooking and a professional-looking presentation.
- Pat spinach dry: Remove excess moisture from spinach to prevent a watery casserole and maintain the dish's ideal texture.
- Season generously: Don't be shy with salt, pepper, and nutmeg - they're key to building deep, complex flavors.
- Choose the right cheese: Use fresh, high-quality ricotta and mozzarella for the best taste and melting properties.
- Resting is crucial: Allow the casserole to rest for 10 minutes after baking to help the layers set and make serving easier.
- Make it ahead: This casserole can be prepared in advance and refrigerated, then baked when ready to serve - perfect for meal prep or entertaining!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 12g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 35mg
