Cheesy Spinach And Potato Bake (Print Version)
Potatoes, spinach, and cheese layered in a creamy bake, finished golden and bubbly from the oven.
# Ingredients:
→ Vegetables
01 -
18 ounces frozen spinach, thawed and thoroughly drained
02 -
18 ounces potatoes, peeled and sliced
03 -
1 red onion, finely chopped
04 -
2 green onions, chopped
05 -
1 garlic clove, minced
→ Dairy and Cheese
06 -
1.5 cups whole milk
07 -
0.7 ounces butter
08 -
3.5 ounces grated mozzarella
→ Oils
09 -
2 tablespoons olive oil
10 -
1 tablespoon sunflower oil
→ Sauce & Seasonings
11 -
0.2 ounces flour
12 -
0.6 cups water
13 -
Pinch of freshly grated nutmeg
14 -
Salt, to taste
15 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Preheat oven to 356°F (180°C).
02 -
Bring a large saucepan of water to a boil, add the sliced potatoes, and cook for 10 minutes until just tender. Drain well.
03 -
In a large skillet, heat the olive oil and butter over medium heat. Add the red onion, garlic, and green onions; sauté until softened. Stir in the drained spinach and cook for 5 minutes. Season with nutmeg, salt, and black pepper.
04 -
In a separate pan, heat sunflower oil over medium heat. Whisk in the flour and cook for 1 minute. Gradually pour in water and milk, whisking constantly, until the sauce thickens, about 5 minutes. Adjust seasoning with salt, black pepper, and nutmeg.
05 -
Grease a deep baking dish with a small amount of oil or butter. Layer half of the potato slices on the bottom, followed by half the spinach mixture and then half of the white sauce. Repeat the layers with remaining ingredients.
06 -
Sprinkle the grated mozzarella cheese evenly over the top layer.
07 -
Bake in preheated oven for 30 to 35 minutes, or until the cheese is golden and bubbling. Remove from oven and allow to rest for 5 minutes before serving.
# Notes:
01 -
Ensure spinach is well-drained to prevent excess water in the baked dish. Layering ensures even distribution of flavors.