Spinach, Mushroom, and Potato Purée Casserole

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

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

  1. Can I use sweet potatoes instead of regular potatoes?
    Yes, sweet potatoes can be used for a slightly sweeter twist on the dish.
  2. Can I make this casserole ahead of time?
    Absolutely! Assemble the casserole, cover, and refrigerate. Bake when ready to serve.
  3. What cheese works best for the topping?
    Mozzarella, cheddar, or Gruyère are excellent choices for a melty and golden topping.
  4. Can I add other vegetables?
    Yes, zucchini, bell peppers, or even roasted butternut squash would work well.
  5. How do I make this gluten-free?
    Substitute the flour in the béchamel sauce with cornstarch or a gluten-free flour blend.
  6. What can I serve this casserole with?
    Pair it with a fresh green salad or roasted chicken for a complete meal.
  7. Can I freeze leftovers?
    Yes, freeze portions in airtight containers. Thaw and reheat in the oven or microwave.
  8. Can I use frozen spinach?
    Yes, thaw and drain frozen spinach before using it in the recipe.
  9. How do I prevent the béchamel sauce from clumping?
    Whisk continuously while adding milk to the flour mixture to avoid lumps.
  10. Can I use plant-based milk?
    Yes, unsweetened almond or oat milk can be used for a dairy-free version.