Spinach, Mushroom, and Potato Casserole with Béchamel Sauce

This Spinach, Mushroom, and Potato Casserole is a savory, comforting dish that brings together rich mashed potatoes, a creamy spinach and mushroom layer, and a luscious béchamel sauce. Topped with melted cheese, it’s baked to golden perfection, making it a satisfying meal for any occasion. This casserole can be enjoyed as a side dish or a main course, offering a perfect balance of flavors and textures. The creamy béchamel sauce adds a velvety richness, while the spinach and mushrooms bring earthiness and freshness to the dish. Whether you’re hosting a dinner or preparing a cozy family meal, this casserole is sure to impress.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Ingredients

For the Potato Purée:

• 5 big potatoes
• 2-3 tablespoons butter
• 1 cup or less whole milk
• Salt to taste

For the Spinach Mushroom Layer:

• 1 big onion, diced
• 4 tablespoons olive oil
• 500g (about 1 lb) spinach
• 300g (about 2/3 lb) mushrooms, sliced
• Salt, black pepper, and red pepper flakes to taste

For the Béchamel Sauce:

• 3 tablespoons olive oil or 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups milk
• Dash of nutmeg
• Salt to taste
• Freshly grated kaşar or mozzarella cheese for topping

Directions

Step 1: Cook the Potato Purée

1. Peel, wash, and cut the potatoes into cubes.
2. Boil the potatoes in a pan with enough water to just cover them, adding a pinch of salt.
3. After about 10 minutes, check the potatoes with a knife or fork. Once they are soft, drain the water and return the potatoes to the pan.
4. While the potatoes are still steaming hot, mash them using a potato masher.
5. Add two tablespoons of butter, salt, and one cup of warm milk to the mashed potatoes, and mash until smooth and creamy.

Step 2: Prepare the Spinach and Mushroom Layer

1. Dice the onion into small cubes. Clean and slice the mushrooms, and roughly chop the spinach after removing the big stems.
2. Heat 4 tablespoons of olive oil in a wide pan over medium heat and sauté the diced onion until it becomes lightly browned.
3. Add the sliced mushrooms to the pan and cook, stirring occasionally, until the mushrooms are cooked through and most of the moisture has evaporated.
4. Add the chopped spinach to the pan. Season with salt, black pepper, and red pepper flakes to taste, and stir occasionally until the spinach wilts.

Step 3: Cook the Béchamel Sauce

1. In a saucepan over medium heat, add 3 tablespoons of olive oil or 2 tablespoons of butter and the flour. Stir continuously until the mixture becomes fragrant and the flour turns slightly golden.
2. Gradually add the milk while whisking constantly, until the sauce thickens and becomes smooth. Season with salt and a dash of nutmeg.
3. Once the sauce has thickened and is bubbling, turn off the heat. If the sauce thickens too much, you can add a bit more milk to adjust the consistency.

Bringing the Spinach, Mushroom, and Potato Casserole Together

1. Preheat your oven to 180°C (350°F).
2. Add the béchamel sauce to the spinach and mushroom mixture and stir to combine. Taste and adjust seasoning with salt, black pepper, or red pepper flakes if needed.
3. Spread the mashed potatoes evenly in an oven-safe dish, pressing them gently to form the first layer.
4. Add the spinach, mushroom, and béchamel mixture on top of the mashed potatoes, spreading it evenly.
5. Sprinkle a generous layer of freshly grated kaşar or mozzarella cheese over the top.
6. Bake the casserole in the preheated oven for 30 minutes, or until the top is golden and bubbly.
7. Once done, turn off the oven and let the casserole rest for 15 minutes before serving.

Serving Suggestions

• As a Main Course: Serve this casserole as a hearty vegetarian main course, perfect with a side of mixed greens or a fresh tomato salad.
• With Grilled Meat: Pair it with grilled chicken, lamb, or steak for a well-rounded, filling meal.
• For Lunch: This casserole makes for a great lunch option, and it reheats well for leftovers the next day.

Cooking Tips

• Potato Texture: For a smoother texture, use starchy potatoes like Russets, which will give you a creamy purée.
• Avoid Overcooking the Vegetables: Be sure not to overcook the spinach and mushrooms to maintain their flavor and texture.
• Make Ahead: This casserole can be made ahead of time, assembled, and stored in the fridge. Simply bake when ready to serve.

Variations to Try

• Add Protein: You can add shredded chicken, turkey, or ground meat to the spinach and mushroom layer for an added protein boost.
• Different Cheese: Swap out the mozzarella or kaşar cheese for other cheeses like Gruyère, cheddar, or feta for a different flavor profile.
• Add Other Vegetables: You can include vegetables like peas, carrots, or bell peppers in the spinach and mushroom layer for added color and nutrition.

Nutritional Benefits

• Potatoes: Rich in potassium and vitamin C, potatoes support heart health and the immune system.
• Spinach: Spinach is high in iron, calcium, and vitamins A and C, promoting healthy skin, bones, and digestion.
• Mushrooms: Mushrooms are packed with antioxidants and offer a good source of B vitamins, supporting energy metabolism and immune function.
• Béchamel Sauce: Made with milk, butter, and flour, this sauce provides calcium and healthy fats, contributing to bone and heart health.

Conclusion

This Spinach, Mushroom, and Potato Casserole is a comforting and delicious dish that’s perfect for any meal. With its layers of creamy mashed potatoes, savory spinach and mushrooms, and rich béchamel sauce, this casserole is a hearty, flavorful treat. Whether you enjoy it as a vegetarian main or as a side to a meat dish, it’s sure to become a favorite in your recipe collection. Packed with nutrients and full of flavor, this casserole is the ultimate comfort food.

Frequently Asked Questions

1. Can I make this casserole ahead of time? Yes, you can prepare the casserole and store it in the fridge for up to 2 days before baking. Just bake it when you’re ready to serve.

2. Can I substitute the potatoes with sweet potatoes? Yes, sweet potatoes would make a great substitute for regular potatoes, adding a slightly sweet and earthy flavor to the casserole.

3. Can I freeze this casserole? Yes, you can freeze the assembled casserole for up to 3 months. Just make sure to let it cool completely before freezing, and bake it from frozen or thaw it in the fridge overnight before baking.

4. What other vegetables can I add to the casserole? Feel free to add vegetables like zucchini, carrots, or peas for more color and flavor.

5. Can I use a different type of cheese? Absolutely! You can use any cheese you prefer, such as cheddar, parmesan, or gouda, to give the casserole a different flavor.