Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Potato & Spinach Casserole
This vegetarian comfort dish features thinly sliced potatoes layered with fresh baby spinach and a light, creamy garlic sauce. Baked until the potatoes are tender and the top is golden brown, it provides a nutritious twist on classic scalloped potatoes. It serves as a satisfying main course or a hearty side dish for roasted meats.
This vegetarian comfort dish features thinly sliced potatoes layered with fresh baby spinach and a light, creamy garlic sauce. Baked until the potatoes are tender and the top is golden brown, it provides a nutritious twist on classic scalloped potatoes. It serves as a satisfying main course or a hearty side dish for roasted meats.
Ingredients
- 160 g Potatoes
- 2.5 tbsp Butter
- 60 ml Milk, 1.5% fat
- 5 cup Whole Wheat Flour
- 90 ml Vegetable Broth
- 200 g Spinach
- 10 oz Grated Parmesan
- 60 g Mozzarella
- 30 oz Red Onion
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Salt and Pepper
Instructions
- Cut the potatoes into thin slices and lay in the casserole dish.
- Cut the onion into small pieces.
- Put the butter, flour and milk in a pan and infuse with the vegetable broth.
- Add the onions and spinach and cook until it begins to shrivel.
- Season with nutmeg, salt and pepper and then add on top of the potatoes.
- Cut the mozzarella into small pieces and sprinkle with the Parmesan over the top of the casserole.
- Place the entire dish in a preheated oven at 180°C/360°F for 30 minutes.
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