A comforting baked casserole made with tender potatoes, fresh spinach, a creamy egg-and-cheese mixture, and a golden cheesy top. Similar potato-spinach egg casseroles use this same combination and are commonly baked until the center is set and the top is golden.
Ingredients
- 4 medium potatoes, peeled and thinly sliced or cubed
- 3 cups fresh spinach, chopped
- 1 small onion, finely chopped
- 3 large eggs
- ½ cup milk
- ½ cup heavy cream
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp butter or olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp dried oregano
- 2 tbsp grated Parmesan, optional
Instructions
- Prepare the potatoes: Boil the potatoes in lightly salted water for about 6–8 minutes, just until slightly tender. Drain well.
- Cook the spinach: Heat butter or olive oil in a skillet. Add onion and garlic and cook for 2–3 minutes. Add spinach and cook until wilted.
- Make the creamy mixture: Whisk together eggs, milk, cream, salt, pepper, paprika, and oregano.
- Layer: Grease a baking dish. Add a layer of potatoes, followed by the cooked spinach mixture.
- Add sauce: Pour the egg-and-cream mixture evenly over everything.
- Cheese: Sprinkle mozzarella/cheddar and Parmesan over the top.
- Bake: Bake at 375°F (190°C) for 30–40 minutes, until the center is completely set and the top is golden brown.
- Rest & serve: Let it cool for 8–10 minutes, then cut into squares and serve warm.
Time
Prep: 15 minutes
Cook: 35 minutes
Total: About 50 minutes
Servings: 6
Estimated Nutrition Per Serving
Approximate; values vary with the amount/type of cheese, cream and potatoes used.
- Calories: ~320 kcal
- Protein: ~13 g
- Carbohydrates: ~30 g
- Fat: ~17 g
- Fiber: ~4 g
- Sugar: ~3 g
- Sodium: ~430 mg
- Calcium: ~220 mg
- Iron: ~2.5 mg
For comparison, published potato-spinach egg casseroles range around 182–235 calories per serving when made with lighter ingredients, while richer versions can be considerably higher.
Q&A
Q: Can I use frozen spinach?
A: Yes. Thaw it completely and squeeze out excess water before adding it.
Q: Can I use only milk instead of cream?
A: Yes. Use 1 cup milk total for a lighter casserole.
Q: Can I add chicken?
A: Yes. Add about 1 cup cooked shredded chicken for extra protein.
Q: Can I prepare it ahead of time?
A: Yes. Assemble it, cover, refrigerate, and bake when needed. Similar casseroles are well suited to make-ahead preparation.
Q: How do I know it’s done?
A: The center should be firm and no longer liquid, with a golden-brown top.
Q: Can I store leftovers?
A: Refrigerate in an airtight container and use within about 3–4 days. Reheat individual portions until hot.