Recipe Details
Prep Time: 20 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour 15 minutes
Servings: 8
Difficulty: Easy
Cuisine: Comfort Food
Ingredients
For the Potato Mixture
2½ lbs potatoes, peeled and thinly sliced
2 tbsp butter or olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
3 cups fresh spinach, chopped
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
½ tsp dried thyme
Creamy Egg Mixture
4 large eggs
1 cup whole milk
½ cup sour cream or plain Greek yogurt
4 oz cream cheese, softened
Cheese
1½ cups shredded mozzarella
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Method
1. Prepare the Oven
Preheat your oven to 375°F (190°C).
Grease a 9 × 13-inch baking dish with butter or cooking spray.
2. Prepare the Potatoes
Peel the potatoes and slice them into thin, even pieces.
Place them in a large bowl and toss with about half of the salt, black pepper, garlic powder, and paprika.
3. Cook the Onion & Spinach
Heat butter or olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened.
Add the garlic and cook for another 30 seconds.
Add the spinach and cook for 2–3 minutes, just until wilted.
Remove from the heat and set aside.
4. Make the Creamy Mixture
In a large bowl, whisk together:
Eggs
Milk
Sour cream or Greek yogurt
Softened cream cheese
Remaining salt and pepper
Whisk until reasonably smooth.
5. Layer the Casserole
Arrange half of the sliced potatoes in the prepared baking dish.
Spread half of the spinach and onion mixture over the potatoes.
Sprinkle with about half of the mozzarella and cheddar.
Repeat with the remaining potatoes, spinach mixture, and cheese.
Pour the creamy egg mixture evenly over everything.
Gently press the potatoes down so the liquid reaches between the layers.
6. Add the Cheese Topping
Sprinkle the Parmesan and remaining mozzarella over the top.
Finish with a little dried thyme and paprika for extra flavor and color.
7. Bake
Cover the dish loosely with foil and bake for 30–35 minutes.
Remove the foil and continue baking for another 15–20 minutes, until the potatoes are tender and the top is deeply golden and bubbling.
A knife inserted into the center should pass easily through the potatoes, and the egg mixture should be set. Similar spinach-potato casseroles use a covered first bake followed by an uncovered bake to set the center and brown the cheese.
8. Rest Before Serving
Remove from the oven and let the casserole rest for 10–15 minutes.
Sprinkle with fresh parsley, slice into portions, and serve warm.
Cooking Tips
Slice potatoes evenly so they cook at the same rate.
If using frozen spinach, thaw it completely and squeeze out excess water first.
Don’t skip the resting time—the casserole will firm up as it cools slightly.
For an extra crispy top, broil for 1–2 minutes at the end, watching carefully.
Sharp cheddar gives stronger flavor, while mozzarella provides a stretchy, melty texture.
You can add cooked chicken, turkey, or bacon if you want to turn it into a heartier main dish.
Serving Suggestions
Serve this casserole as a main dish with:
Fresh green salad
Roasted vegetables
Tomato and cucumber salad
Garlic bread
Grilled chicken
Fresh fruit for brunch
It also works beautifully as a breakfast or brunch casserole.
Storage
Allow leftovers to cool, then refrigerate in an airtight container for 3–4 days.
Reheat individual portions in the microwave or reheat the whole casserole in a 350°F (175°C) oven until warmed through.
You can also prepare the casserole ahead of time, refrigerate it, and bake it when needed; make-ahead versions of spinach-potato casseroles are commonly used for breakfast and brunch.
Approximate Nutrition Information
Per serving — based on 8 servings:
Nutrient Approx. Amount
Calories 390 kcal
Protein 18 g
Carbohydrates 37 g
Fat 20 g
Saturated Fat 10 g
Fiber 4 g
Sugar 4 g
Cholesterol 140 mg
Sodium 650 mg
Calcium 350 mg
Iron 2.5 mg
Potassium 850 mg
Nutrition values are approximate and will vary depending on the type and amount of cheese, milk, potatoes, and other ingredients used. For comparison, a published potato-spinach-cheese egg casserole reports about 182 calories, 13 g protein, 11 g fat, and 7 g carbohydrates per serving with a different ingredient ratio.
FAQs
1. Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it.
2. Can I make this without eggs?
Yes, but the texture will be softer and less set. You can use a cream-based potato and spinach bake instead.
3. Can I use different cheese?
Absolutely. Monterey Jack, Gruyère, Colby, Swiss, or a cheddar-mozzarella combination all work well.
4. Can I prepare it the night before?
Yes. Assemble it, cover tightly, refrigerate, and bake the following day. Allow some additional baking time if the casserole is going directly from the refrigerator to the oven.
5. Why is my casserole watery?
Usually, excess moisture comes from spinach or potatoes. Squeeze frozen spinach very dry and avoid adding unnecessary liquid.
6. Can I add meat?
Yes. Cooked bacon, ham, shredded chicken, or sausage can be added between the layers.