Spinach Potato Casserole
Spinach potato casserole is a simple dish that can be served as a main or side dish. You can divide the prep into 2 days and cook the potatoes night before, then just finish it off the following day.
Servings: 4 - 5 portions (as a side 6 portions)
Calories: 546
Ingredients
- 4 pounds potatoes , peeled & diced (2 kilos)
- 2 tablespoon oil , see note 1
- 1 onion (minced), see note 2
- 8 cups fresh spinach leaves , see note 3
- 4 garlic cloves (minced)
- 7 ounces sour cream (200 grams), see note 4
- ½ teaspoon salt
- ¼ teaspoon black pepper (or less)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 8 ounces cheddar cheese (240 grams), see note 5
Recommended Products
- Potato Peeler
Instructions
- Preheat oven to 400° Fahrenheit (200° Celsius).
- Transfer peeled and diced potatoes into a pot and pour water in. Use just enough water so they all are submerged. Add salt (I used 2 teaspoons per 3 cups of water). Cover with a lid and bring to a boil. Then, reduce the heat to low and simmer until they are almost done (don’t overcook).
- Meanwhile: Heat oil in a large frying pan/skillet and add onion. Sauté until translucent, about 4 minutes. Add fresh spinach in stages and sauté until all leaves are wilted. Now, stir in minced garlic and cook until it releases its aroma. Turn off the heat. In a small bowl, mix together sour cream, salt, black pepper, oregano and garlic powder until smooth.
- Drain the water from the potatoes and combine them with the spinach and sour cream mixture (either in the pot or directly in an oven-proof dish). Pour the mixture into an oven-proof dish (see note 6) and cover with grated cheese.
- Cook at 400° Fahrenheit (200° Celsius) until the cheese is golden brown and potatoes soft, about 25 minutes.
- Enjoy!
Notes
- You can use either olive oil or normal cooking oil (sunflower, vegetable).
- I used 1 full cup of minced onion in this recipe.
- 1 cup of spinach, packed = about 1 ounce. You will need at least 8 ounces (240 grams) of fresh spinach for this recipe. If you use less, you will end up with a lot of potatoes and only a little spinach.
- 7 ounces of sour cream is about ¾ cup.
- Cheddar can be substituted with other cheese, but I prefer using this one as it adds a ton of flavor. Also, some ready-shredded cheese doesn’t melt well, for that reason I buy blocks of cheese and shred it myself.
- I used a rectangular oven-proof dish with the dimensions of 9 x 7 inches (23 x 18 cm). This dish is 3 inches (7 cm) deep. You can also use an oven proof dish that is shallower than this but to hold the amount stated in this recipe it will have to be larger in size.
- The prep may take longer than 10 minutes, but most of it is done while the potatoes are cooking so you don’t waste any extra time doing it.
Nutrition Facts
Spinach Potato Casserole
Amount per Serving
Calories
546
% Daily Value*
Fat
29
g
45
%
Saturated Fat
15
g
94
%
Cholesterol
68
mg
23
%
Sodium
622
mg
27
%
Potassium
1916
mg
55
%
Carbohydrates
52
g
17
%
Fiber
11
g
46
%
Sugar
3
g
3
%
Protein
23
g
46
%
Vitamin A
5203
IU
104
%
Vitamin C
58
mg
70
%
Calcium
543
mg
54
%
Iron
14
mg
78
%
* Percent Daily Values are based on a 2000 calorie diet.
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