Creamy Potato, Egg, and Spinach Bake

This Creamy Potato, Egg, and Spinach Bake transforms humble ingredients—potatoes, eggs, cheese, and spinach—into a comforting, crowd‑pleasing casserole. Imagine layers of thinly sliced potatoes infused with fragrant onions and crisp bell pepper, all bound together by a tangy blend of kefir (or yogurt) and eggs, then topped with melty cheese and vibrant spinach. Each forkful offers tender potato, silky egg custard, a whisper of sautéed onion and pepper, and bursts of fresh spinach. It’s the ultimate make‑ahead breakfast, brunch centerpiece, or weeknight dinner that yields six to eight servings with minimal fuss.

Preparation, Cook, and Total Times
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6–8 servings

Ingredients
4–5 medium potatoes (about 800 g), scrubbed and thinly sliced
2 medium onions, peeled and thinly sliced
1 large bell pepper (any color), cored, seeded, and diced
4 large eggs
½ cup (120 ml) plain kefir or yogurt (full‑fat for extra creaminess)
100 g (4 oz) cheese, grated (cheddar, mozzarella, or a blend)
100 g fresh spinach leaves, washed and roughly chopped
Salt and freshly ground black pepper, to taste
2 Tbsp olive oil, divided
Optional garnish: chopped fresh parsley or chives

Step‑by‑Step Instructions
Begin by preheating your oven to 190 °C (375 °F). Choose a 9×13‑inch (23×33 cm) baking dish and brush its interior with one tablespoon of olive oil, ensuring the bottom and sides are lightly coated. This will prevent sticking and help the bottom layers crisp slightly.

Next, prepare the vegetables. Using a sharp knife or a mandoline, slice the potatoes into 2–3 mm rounds. Aim for uniform thickness so the potatoes cook evenly. Transfer the slices to a large bowl, season with a generous pinch of salt and pepper, and toss to coat. Thinly slice the onions and dice the bell pepper. Set the vegetables aside while you assemble the custard base.

In a mixing bowl, whisk together the eggs, kefir (or yogurt), a teaspoon of salt, and ½ teaspoon of freshly ground black pepper until the mixture is smooth. The kefir adds a subtle tang that brightens the dish; if using yogurt, ensure it’s not too thick, thinning with a tablespoon of milk if needed to achieve a pourable consistency.

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and diced bell pepper, stirring to coat in the oil. Sauté for 5–7 minutes until the onions turn translucent and the peppers soften and develop a hint of sweetness. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.

Arrange half of the potato slices in a single overlapping layer in the bottom of the prepared baking dish. Scatter half of the sautéed onion and pepper mixture over the potatoes, then sprinkle half of the grated cheese and half of the chopped spinach evenly on top. Pour half of the egg‑kefir mixture over the layers to soak into the potatoes, tapping the pan gently on the counter to settle the liquid.

Repeat with a second layer: arrange the remaining potato slices, top with the remaining onion and pepper, sprinkle the remaining cheese and spinach, and pour the remaining egg mixture over everything. Use a spatula or spoon to nudge the custard into gaps, making sure the potatoes at the edges are coated.

Cover the baking dish tightly with aluminum foil and place it on the center rack of the preheated oven. Bake for 30 minutes covered, then remove the foil and bake uncovered for an additional 15–20 minutes, until the top is golden brown and the potatoes are tender when pierced with a knife. If the cheese browns too quickly, tent the foil loosely to prevent burning.

Once baked, remove the casserole from the oven and let it rest for 5–10 minutes. This resting time allows the custard to set and makes serving easier. Garnish with chopped fresh parsley or chives before slicing into squares or scooping onto plates.

Nutritional Information (per serving, approximate)
Calories: 320 kcal
Protein: 12 g
Total Fat: 15 g (Saturated Fat: 6 g)
Carbohydrates: 32 g (Fiber: 4 g; Sugars: 3 g)
Sodium: 540 mg

Serving Suggestions
Serve this bake alongside a crisp green salad dressed in lemon vinaigrette, or pair it with lightly dressed mixed greens and roasted cherry tomatoes. For a heartier brunch, accompany with smoked salmon or crispy breakfast sausage. A dollop of sour cream or Greek yogurt on top adds extra creaminess and tang.

Cooking Tips
Use a mandoline for consistent potato slices; uneven thickness leads to undercooked or overcooked spots. To prevent potatoes from browning, keep them submerged in cold water until you’re ready to layer, then pat dry before assembling. For extra flavor, stir a teaspoon of dried thyme or rosemary into the sautéed onion and pepper. If you prefer a richer custard, swap one egg for two egg yolks. Leftovers reheat beautifully in a low‑oven (160 °C/325 °F) for 10 minutes or in the microwave on medium power.

Variations
Substitute sweet potatoes for regular potatoes and swap cheddar for Gruyère for a sweeter, nuttier profile. Add cooked bacon or diced ham between layers for smoky saltiness. For a Mexican twist, stir in ½ tsp ground cumin and top with diced jalapeño and cilantro. Vegetarians can increase the spinach to 200 g and add 100 g sliced mushrooms to the sauté for extra earthiness. To make individual servings, divide the mixture among six small ramekins and bake for 25 minutes covered, then 10 minutes uncovered.

Origins and Popularity
Gratin‑style casseroles combining potatoes, cream, and cheese trace back to French cuisine, notably the classic gratin dauphinois. This variation incorporates eggs and kefir to achieve a lighter yet still indulgent texture, reminiscent of Spanish tortilla and savory custard pies. The addition of spinach and bell pepper broadens its appeal to modern palates seeking both convenience and balanced nutrition.

Why You’ll Love This Recipe
Its flexible layering system allows you to customize with your favorite vegetables, cheeses, and seasonings. The use of everyday ingredients makes it accessible, while the satisfying interplay of creamy custard, tender potatoes, and melty cheese transforms simple produce into a memorable meal. Perfect for entertaining—assemble ahead, refrigerate, then bake when guests arrive—and equally fitting for a cozy family dinner.

Frequently Asked Questions

1. Can I make this recipe gluten‑free? Yes—ensure the breadcrumbs (if using) and any added seasonings are gluten‑free. The core ingredients are naturally gluten‑free.

2. What can I substitute for kefir? Plain yogurt or sour cream thinned with a tablespoon of milk works well, though the tang may vary slightly.

3. How far in advance can I assemble? You can layer the ingredients and refrigerate covered for up to 6 hours before baking; add an extra 5 minutes to the cook time if baking from chilled.

4. Can I freeze leftovers? Freeze portions in airtight containers for up to 2 months; thaw overnight in the refrigerator and reheat in a 160 °C (325 °F) oven until warmed through.

5. How do I know when the casserole is done? The top should be golden, and a knife inserted into the center should meet no resistance from raw potato.

6. Can I omit the onions and bell pepper? Yes—replace with leeks, shallots, or omit for a simpler potato and cheese bake.

7. My top browned too fast—what went wrong? Bake uncovered only for the final 15–20 minutes; tent with foil if browning accelerates.

8. Can I use frozen spinach? Yes—thaw and squeeze out excess water before layering to avoid a watery casserole.

9. Is this suitable for a ketogenic diet? For low carb, substitute cauliflower rice for potatoes and use full‑fat cream and cheese; reduce or omit the milk.

10. How can I make it dairy‑free? Use plant‑based yogurt or coconut cream, dairy‑free cheese, and olive oil; ensure eggs are your only animal product if desired.