This Spinach, Mushroom, and Potato Purée Casserole combines creamy potato purée, sautéed spinach and mushrooms, and a rich béchamel sauce, topped with melted cheese. It’s the perfect comfort food for family dinners or special gatherings.
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
Ingredients
For the Potato Purée:
- 5 large potatoes
- 2–3 tablespoons butter
- Up to 1 cup whole milk (adjust to desired consistency)
- Salt, to taste
For the Spinach Mushroom Layer:
- 1 large onion, diced
- 4 tablespoons olive oil
- 500 g (about 1 lb) spinach, roughly chopped
- 300 g (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
Topping:
- Freshly grated kaşar or mozzarella cheese
Directions
1. Prepare the Potato Purée:
- Peel, wash, and cube the potatoes.
- Boil in salted water for about 10 minutes, until tender.
- Drain, then mash the hot potatoes with butter, salt, and warm milk until smooth.
2. Cook the Spinach and Mushrooms:
- Sauté the diced onion in olive oil until lightly browned.
- Add mushrooms and cook over medium-high heat until tender and moisture evaporates.
- Add spinach, season with salt, black pepper, and red pepper flakes, and cook until wilted.
3. Make the Béchamel Sauce:
- Heat olive oil or butter in a saucepan over medium heat. Stir in flour and cook until golden.
- Gradually whisk in milk, stirring constantly until thickened.
- Season with salt and a dash of nutmeg.
4. Assemble the Casserole:
- Preheat the oven to 180°C (350°F).
- Combine the béchamel sauce with the spinach and mushroom mixture. Adjust seasoning as needed.
- Layer the mashed potatoes in an oven-safe dish and press gently to form the base.
- Spread the spinach-mushroom-béchamel mixture evenly over the potatoes.
- Top with grated cheese.
5. Bake:
- Bake for 30 minutes, or until the cheese is golden brown.
- Let the casserole rest for 15 minutes before serving.
Serving Suggestions
- Serve with a crisp green salad or roasted vegetables.
- Pair with crusty bread to soak up the sauce.
Cooking Tips
- Sauté mushrooms on medium-high heat to avoid excess moisture.
- Stir the béchamel sauce continuously to ensure a smooth texture.
- Let the casserole rest after baking for better flavor and texture.
Nutritional Benefits
- Spinach: High in iron, calcium, and vitamins A and C.
- Mushrooms: Low in calories, rich in B vitamins and antioxidants.
- Potatoes: A great source of potassium and complex carbohydrates.
Dietary Information
- Vegetarian-friendly.
- Gluten-free if you use gluten-free flour for the béchamel sauce.
Nutritional Facts (per serving, based on 6 servings)
- Calories: 320 kcal
- Protein: 9 g
- Carbohydrates: 38 g
- Fat: 15 g
- Fiber: 5 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
Why You’ll Love This Recipe
- Combines hearty and wholesome ingredients into a single dish.
- The creamy potato purée and béchamel sauce make it rich and satisfying.
- The melted cheese topping adds a delicious, golden crust.
- Perfect for meal prep or entertaining guests.
Conclusion
This Spinach, Mushroom, and Potato Purée Casserole is a crowd-pleaser that balances hearty and healthy ingredients. With layers of creamy purée, flavorful vegetables, and melted cheese, it’s a comforting dish you’ll want to make again and again. Treat your family to this warm and satisfying meal today!
Frequently Asked Questions
- Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a slightly sweeter twist on the dish. - Can I make this casserole ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate. Bake when ready to serve. - What cheese works best for the topping?
Mozzarella, cheddar, or Gruyère are excellent choices for a melty and golden topping. - Can I add other vegetables?
Yes, zucchini, bell peppers, or even roasted butternut squash would work well. - How do I make this gluten-free?
Substitute the flour in the béchamel sauce with cornstarch or a gluten-free flour blend. - What can I serve this casserole with?
Pair it with a fresh green salad or roasted chicken for a complete meal. - Can I freeze leftovers?
Yes, freeze portions in airtight containers. Thaw and reheat in the oven or microwave. - Can I use frozen spinach?
Yes, thaw and drain frozen spinach before using it in the recipe. - How do I prevent the béchamel sauce from clumping?
Whisk continuously while adding milk to the flour mixture to avoid lumps. - Can I use plant-based milk?
Yes, unsweetened almond or oat milk can be used for a dairy-free version.