Description
This Spinach Potato Casserole is a hearty and comforting dish featuring tender potatoes, fresh spinach, and a creamy sour cream mixture topped with melted cheddar cheese. Perfect as a main or side dish, it combines simple ingredients with rich flavors for a satisfying meal.
Ingredients
Units
Scale
Main Ingredients
- 4 pounds potatoes, peeled & diced (2 kilos)
- 2 tablespoons oil
- 1 onion, minced
- 8 cups fresh spinach leaves
- 4 garlic cloves, minced
- 7 ounces sour cream (200 grams)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 8 ounces cheddar cheese (240 grams)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to get it ready for baking the casserole.
- Cook Potatoes: Place the peeled and diced potatoes into a pot and add just enough water to cover them. Add salt, cover with a lid, and bring to a boil. Reduce heat to low and simmer until the potatoes are almost tender but not overcooked.
- Sauté Onion and Spinach: While potatoes cook, heat oil in a large frying pan. Add the minced onion and sauté until translucent, about 4 minutes. Add fresh spinach in batches, cooking until wilted. Stir in the minced garlic and cook until fragrant, then remove from heat.
- Mix Sour Cream and Seasonings: In a small bowl, combine sour cream, salt, black pepper, dried oregano, and garlic powder. Stir until smooth.
- Combine Ingredients: Drain the potatoes well and combine them with the sautéed spinach mixture and sour cream mixture either in the pot or directly in an oven-proof dish.
- Assemble and Bake: Transfer the combined mixture into an oven-proof dish. Sprinkle grated cheddar cheese evenly over the top. Bake at 400 degrees Fahrenheit (200 degrees Celsius) until the cheese is golden brown and the potatoes are soft, about 25 minutes.
- Serve: Remove from the oven and enjoy your flavorful spinach potato casserole warm.
Notes
- This casserole can be served as a main dish or a side dish depending on portion size.
- You can prepare the potatoes the night before to save time; just reheat and finish baking the next day.
- Adjust seasoning to taste, especially salt and pepper.
- Use a medium to large oven-proof dish to ensure even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 546 kcal
- Sugar: 3 g
- Sodium: 622 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 11 g
- Protein: 23 g
- Cholesterol: 68 mg
