This creamy and flavorful dish of Potatoes and Spinach with Béchamel Sauce is a comforting meal that’s both budget-friendly and easy to prepare. The combination of tender potatoes, fresh spinach, and a rich béchamel sauce makes this dish perfect for a family dinner or a cozy meal at home. Topped with melted mozzarella cheese, it’s sure to become a favorite in your recipe collection.

Full Recipe:

Ingredients:

For the Potatoes and Spinach:

2-3 potatoes (depending on size)

1 carrot
1 onion
2 cloves of garlic

Salt, to taste
300g spinach

For the Béchamel Sauce:

35g olive oil (3 tablespoons)
35g all-purpose flour (3+1/2 tablespoons)
700ml milk (3 cups)

Salt, to taste
150g grated mozzarella cheese (or your preferred cheese)

For Assembly:

A baking dish (30cm x 21cm x 5cm high)
A little oil to grease the bottom of the baking dish

Instructions:

1. Prepare the Vegetables:

Peel and slice the potatoes thinly, so they cook evenly. Set them aside in a bowl of water to prevent browning.
Peel and grate the carrot using a box grater or food processor. The carrot adds sweetness and color to the dish.
Finely chop the onion and mince the garlic cloves. These aromatics will enhance the flavor of the béchamel sauce and the vegetables.

Wash the spinach thoroughly and roughly chop it if the leaves are large.

2. Sauté the Vegetables:

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are soft and fragrant, about 5 minutes.

Add the grated carrot and continue to sauté for another 3-4 minutes until the carrot softens.
Add the chopped spinach to the pan and cook until wilted. Season with a little salt and set the vegetable mixture aside.

3. Prepare the Béchamel Sauce:

In a medium saucepan, heat the remaining 3 tablespoons of olive oil over medium heat.
Once the oil is hot, add the flour and whisk continuously to create a roux. Cook the roux for 2-3 minutes, ensuring it doesn’t brown.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Continue to cook the sauce, stirring constantly, until it thickens and coats the back of a spoon.

Season the béchamel sauce with salt to taste. If you like, you can also add a pinch of nutmeg for extra flavor.

4. Assemble the Dish:

Preheat your oven to 180°C (360°F).

Grease the bottom of your baking dish with a little oil to prevent sticking.
Start by layering the sliced potatoes at the bottom of the dish, followed by a layer of the sautéed vegetable mixture.
Pour half of the béchamel sauce over the vegetables, spreading it evenly with a spatula.

Add another layer of potatoes and then the remaining vegetable mixture.
Pour the rest of the béchamel sauce over the top, ensuring everything is well coated.
Sprinkle the grated mozzarella cheese over the top.

5. Bake the Dish:

Place the assembled dish in the preheated oven and bake for 30-35 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Once baked, remove the dish from the oven and let it cool for a few minutes before serving.

FAQs:

1. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the dish to avoid excess water.

2. What other types of cheese can I use?

You can substitute mozzarella with cheddar, Gruyère, or any other cheese that melts well.

3. Can I make this dish ahead of time?

Yes, you can assemble the dish and refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if cooking straight from the fridge.

Tips and Variations:

Add Protein: For a heartier meal, consider adding cooked chicken or ham to the layers.
Herbs: Fresh or dried herbs like thyme, oregano, or rosemary can be added to the béchamel sauce for extra flavor.
Vegetable Variations: Feel free to add other vegetables like mushrooms, bell peppers, or zucchini to the sautéed mixture.

Storage Tips:

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Freezing: This dish can be frozen after baking. Allow it to cool completely, then cover it tightly with foil and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.

Conclusion:

This Potatoes and Spinach with Béchamel Sauce recipe is a delicious, comforting dish that’s both easy to make and budget-friendly. With layers of tender potatoes, sautéed vegetables, and a creamy béchamel sauce, it’s perfect for a cozy family dinner or a special occasion. The melted cheese on top adds a wonderful richness, making this dish irresistible. Enjoy it as a main course or a side dish, and watch it become a new favorite in your home!