Naudine's Potato and Spinach Bake

Elevate your dinner game with Naudine's Potato and Spinach Bake, a comforting casserole that combines creamy layers of tender Yukon gold potatoes, nutrient-packed spinach, and a velvety cheese sauce made with Parmesan and cheddar. Perfectly seasoned with garlic, nutmeg, and a touch of black pepper, this dish is baked to golden, bubbly perfection. With its sumptuous texture and hearty flavors, this crowd-pleaser is ideal as a standalone vegetarian entrée or a decadent side dish for any occasion. Ready in just over an hour, it’s an easy yet impressive option for weeknight meals or holiday gatherings.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 5 large Yukon gold potatoes
• 8 cups Fresh spinach
• 3 tablespoons Unsalted butter
• 3 cloves Garlic
• 2 tablespoons All-purpose flour
• 2 cups Milk
• 1 cup Heavy cream
• 1 cup Shredded Parmesan cheese
• 1 cup Cheddar cheese, shredded
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Ground nutmeg
• 2 teaspoons Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.

Step 2

Peel the potatoes and slice them thinly into 1/8-inch rounds. Set aside.

Step 3

In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the fresh spinach in batches, cooking until wilted. Remove the spinach from the skillet and set aside.

Step 4

In the same skillet, melt the butter over medium heat. Mince the garlic cloves and sauté them in the butter for 1 minute until fragrant.

Step 5

Sprinkle the flour over the butter and garlic, whisking constantly to make a roux. Cook for 1-2 minutes until the flour is golden.

Step 6

Gradually whisk in the milk and heavy cream, stirring to prevent lumps. Cook for 3-4 minutes until the mixture thickens and becomes creamy.

Step 7

Stir in the Parmesan and cheddar cheeses, saving a handful of cheddar for the topping. Continue stirring until the cheeses melt and the sauce is smooth.

Step 8

Add the salt, pepper, and nutmeg to the sauce. Stir well, then remove the skillet from the heat.

Step 9

Layer half of the sliced potatoes in the prepared baking dish. Top with half of the wilted spinach and half of the cheese sauce. Repeat with the remaining potatoes, spinach, and sauce.

Step 10

Sprinkle the reserved cheddar cheese over the top of the casserole.

Step 11

Cover the dish with aluminum foil and bake for 30 minutes in the preheated oven.

Step 12

Remove the foil and bake for an additional 20 minutes, or until the top is bubbly and golden, and the potatoes are tender when pierced with a fork.

Step 13

Allow the bake to rest for 5-10 minutes before serving. Enjoy your creamy and delicious potato and spinach bake!

Nutrition Facts

Serving size	(2761.7g)

Amount per serving	% Daily Value*
Calories	3617.7

Total Fat 215.9g	0%
Saturated Fat 119.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 576.9mg	0%
Sodium 5002.4mg	0%
Total Carbohydrate 314.6g	0%
Dietary Fiber 27.1g	0%
Total Sugars 34.1g
Protein 114.9g	0%

Vitamin D 238.7IU	0%
Calcium 2752.0mg	0%
Iron 20.9mg	0%
Potassium 7242.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 12.6%

Carbs: 34.4%