Scalloped Potatoes with Spinach and Cheese
Creamy, cheesy, and loaded with flavor, these Scalloped Potatoes with Spinach and Cheese are the ultimate comfort food side dish that will steal the spotlight at any dinner table. Thinly sliced russet potatoes are layered with sautéed spinach, a rich garlic-infused cheese sauce, and a blend of sharp cheddar and Parmesan for the perfect balance of decadence and freshness. This dish is baked to golden, bubbly perfection, creating a luscious, velvety texture in every bite. Ideal for family gatherings, holiday feasts, or simply elevating your weeknight meals, this easy-to-follow recipe is as satisfying as it is impressive. Whether you're looking for a hearty crowd-pleaser or ways to incorporate more vegetables into your sides, this versatile casserole-style dish is guaranteed to be a hit! Perfect served alongside roasted meats or a fresh salad, it's a must-try for any cheese or potato lover. Keywords: scalloped potatoes recipe, cheesy potatoes, spinach and cheese potatoes, comfort food sides, holiday side dish.
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Ingredients
- 4 large Russet potatoes
- 4 cups Fresh spinach
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 0.5 cups Heavy cream
- 2 Garlic cloves, minced
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Freshly grated nutmeg
- 1.5 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 tablespoon Olive oil
Directions
Step 1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Step 2
Peel the russet potatoes and thinly slice them to about 1/8-inch thickness using a sharp knife or mandoline. Set aside in a bowl of cold water to prevent browning.
Step 3
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Once hot, add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.
Step 4
In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, but not browned.
Step 5
Whisk in the all-purpose flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color.
Step 6
Gradually whisk in the milk and heavy cream, making sure there are no lumps. Cook the mixture until it thickens slightly, about 5 minutes.
Step 7
Stir in 1 teaspoon of salt, 0.5 teaspoon of ground black pepper, and the freshly grated nutmeg. Turn off the heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
Step 8
Drain the potato slices and pat them dry with a kitchen towel.
Step 9
Begin layering in the prepared baking dish: Arrange one layer of potato slices, slightly overlapping. Spread a thin layer of sautéed spinach over the potatoes. Pour a portion of the cheese sauce evenly over the top. Repeat the layers until all the ingredients are used, finishing with a layer of cheese sauce.
Step 10
Sprinkle the remaining 0.5 cups of cheddar cheese and all of the Parmesan cheese over the top.
Step 11
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Step 12
Allow the scalloped potatoes to cool for 10 minutes before serving. Enjoy!
Nutrition Facts
| Serving size | (2367.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3417.5 |
| Total Fat 188.0g | 0% |
| Saturated Fat 109.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 537.2mg | 0% |
| Sodium 5839.4mg | 0% |
| Total Carbohydrate 322.3g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 43.3g | |
| Protein 118.8g | 0% |
| Vitamin D 304.4IU | 0% |
| Calcium 2714.8mg | 0% |
| Iron 20.5mg | 0% |
| Potassium 7894.0mg | 0% |
Source of Calories