This spinach, mushroom, and potato purée casserole is a delightful and hearty dish that brings together the earthy flavors of spinach and mushrooms with the creamy texture of potato purée. The béchamel sauce adds a rich and creamy layer, making this casserole irresistible. Perfect for a cozy family dinner or a special occasion, this dish is both nutritious and satisfying.
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
Ingredients
For the Potato Purée:
- 5 big potatoes
- 2-3 tbsp butter
- 1 cup or less whole milk
- Salt to taste
For the Spinach Mushroom Layer:
- 1 big onion
- 4 tbsp olive oil
- 500g (about 1 lb) spinach
- 300g (about 2/3 lb) mushrooms
- Salt, black pepper, red pepper flakes to taste
For the Béchamel Sauce:
- 3 tbsp olive oil or 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- Dash of nutmeg
- Salt to taste
- Freshly grated kaşar or mozzarella cheese for topping
Instructions
Step 1: Cook The Potato Purée
- Peel, wash, and cut the potatoes into cubes.
- Boil them in a pan with enough water to just about cover them with a bit of salt.
- After about 10 minutes, check to see if the potatoes are cooked using a knife or fork. When the potatoes are soft, drain the water and return the potatoes to the same pan.
- While the potatoes are still steaming hot, purée the potatoes using a potato masher.
- Add two tablespoons of butter, salt, and one cup of warm milk to the potatoes and mash until a uniform consistency is achieved.
Step 2: Prepare The Spinach and Mushrooms Layer
- Dice the onion into small cubes.
- Wash and clean the mushrooms and cut into slices. Wash and clean the spinach, take the big stems out and chop them roughly.
- Sauté the onion with olive oil in a wide pan until it turns lightly brown.
- Once the onions are lightly browned, add the sliced mushrooms, keeping the stove on medium-high heat. Stir from time to time to ensure even cooking.
- When the mushrooms are cooked through and there is not much juice in the pan, add the chopped spinach. Season with some salt, freshly ground black pepper, and/or red pepper flakes and stir carefully from time to time until the spinach wilts.
Step 3: Cook The Béchamel Sauce
- In a saucepan on low medium heat, add the olive oil or butter and the flour. Stir continuously until you get a nice smell (indicating the flour is not raw anymore) and the color changes from white to slightly golden.
- Gradually add the milk to the pan, stirring continuously using a whisk until it thickens. Season with salt and nutmeg.
- Turn off the heat after it is thickened and bubbling. If it thickens too much, you can add a bit more milk to adjust the consistency.
Bringing the Spinach Mushroom Potato Casserole Together
- Preheat the oven to 180°C (350°F).
- Add the béchamel sauce to the spinach and mushroom mixture and check the seasoning (salt, black pepper) and adjust to taste.
- Put the mashed potatoes in an oven-safe dish, pressing them down gently to make the first layer. On top of the mashed potato layer, put the spinach, mushroom, and béchamel sauce mixture and spread evenly.
- Sprinkle a layer of freshly grated kaşar or mozzarella cheese.
- Put the dish into the oven and bake until you have a golden crust on top, about 30 minutes.
- When the top is golden brown, turn off the oven and let the casserole rest for 15 minutes before serving.
Serve and enjoy! Afiyet Olsun!
Serving Suggestions
- Serve with a fresh green salad or steamed vegetables for a complete meal.
- Pair with a glass of white wine or a light red wine.
Cooking Tips
- Make sure to sauté the mushrooms on medium-high heat to avoid excess moisture.
- The béchamel sauce should be stirred continuously to prevent lumps and ensure a smooth consistency.
- Let the casserole rest for 15 minutes before serving to allow the flavors to meld together.
Nutritional Benefits
- Spinach: High in vitamins A, C, and K, as well as iron and calcium.
- Mushrooms: A good source of antioxidants, vitamins, and minerals.
- Potatoes: Provide complex carbohydrates, fiber, and potassium.
- Milk and Butter: Add calcium and healthy fats.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free: Use gluten-free flour for the béchamel sauce to make this dish gluten-free.
Storage
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the casserole for up to 2 months. Thaw in the refrigerator before reheating.
Why You’ll Love This Recipe
- Flavorful: The combination of spinach, mushrooms, and béchamel sauce is incredibly delicious.
- Nutritious: Packed with vitamins, minerals, and fiber, this casserole is both healthy and satisfying.
- Comforting: The creamy potato purée and cheesy topping make this dish a perfect comfort food.
- Versatile: Great for family dinners, special occasions, or as a meal prep option.
Conclusion
This spinach, mushroom, and potato purée casserole is a must-try for anyone looking for a nutritious and flavorful meal. The layers of creamy potato purée, savory spinach and mushrooms, and rich béchamel sauce topped with melted cheese create a dish that’s both comforting and impressive. Give it a try and enjoy a delicious and healthy meal with your loved ones. Afiyet olsun!