Spinach and Potato Casserole

A warm, comforting bake with tender potatoes, savory spinach, and a creamy, cheesy sauce—perfect as a side or a vegetarian main.

🛒 Ingredients (Serves 4–6)

• 4 medium potatoes, thinly sliced
• 2 cups spinach (fresh or frozen, drained)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil

Creamy sauce:

• 2 tbsp butter (or olive oil)
• 2 tbsp flour
• 1½ cups milk
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp nutmeg (optional)

Cheese:

• 1–1½ cups shredded cheese (cheddar, mozzarella, or mix)

👩‍🍳 Instructions

1. Preheat oven
   Set to 180°C (350°F).
2. Cook spinach mixture
   Heat olive oil, sauté onion and garlic, then add spinach. Cook until wilted and set aside.
3. Make sauce
   Melt butter, stir in flour, cook 1 minute. Slowly whisk in milk until smooth and thickened. Season with salt, pepper, and nutmeg.
4. Layer casserole
   In a greased baking dish:
   • Layer potatoes → spinach → sauce → cheese
   • Repeat layers, finishing with cheese on top
5. Bake
   Cover with foil and bake 40 minutes, then uncover and bake another 15–20 minutes until golden and tender.
6. Rest & serve
   Let sit 10 minutes before serving.

🌿 Anti-Inflammatory Touch

• Use olive oil instead of butter
• Add turmeric + black pepper to sauce
• Use low-fat milk or plant-based milk
• Add herbs like thyme or parsley

💡 Tips

• Slice potatoes thin for even cooking
• Drain spinach well to avoid watery casserole
• Broil for 2–3 minutes for a crispy top

🥗 Nutrition (Approx. per serving)

• Calories: ~250–350
• Vegetarian, comforting

🧮 WW Points (Estimated)

• Standard: ~6–9 points
• Lightened: ~4–6 points

🔄 Variations

• Add mushrooms or zucchini
• Include chicken or turkey for protein
• Make it vegan with plant milk & dairy-free cheese