Go Back
–+ servings
Cheesy Baked Spinach and Potato Casserole finished dish

Cheesy Baked Spinach and Potato Casserole

Recipe card for Cheesy Baked Spinach and Potato Casserole.
Print Recipe Pin Recipe
Servings: 4 to 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 2 medium potatoes (400 g), peeled and diced
  • 1 medium onion, finely chopped
  • 500 g fresh spinach, rinsed and roughly chopped
  • 1 medium carrot, grated
  • 70 ml olive oil
  • 1 tablespoon flour 15 g
  • 1 teaspoon salt 6 g
  • 1 teaspoon black pepper 2 g
  • 1 glass of milk 200 ml
  • 125 g cheddar cheese, shredded

Method
 

Preparation
  1. Can I use frozen spinach?Yes. Thaw and squeeze out the excess moisture before adding.
  2. Can I prepare the dish ahead of time?Definitely. Assemble the casserole and store it in the fridge. Bake when ready.
  3. Can I freeze leftovers?Yes, although the texture may soften slightly. Reheat in the oven for best results.
  4. What cheese works best?Cheddar is flavorful and melts well. You can mix it with mozzarella or use gouda, feta, or parmesan.
  5. Can I make this recipe dairy-free?Use plant-based milk and vegan cheese alternatives. Olive oil can replace butter if added.
  6. What’s the best pan size?An 8x8-inch or similar medium-sized casserole dish works well for these quantities.
  7. Can I add meat to this dish?Yes. Cooked sausage, ground beef, or shredded chicken can be added before baking.
  8. What’s a good side dish for this casserole?A crisp green salad, tomato soup, or roasted vegetables work wonderfully.
  9. Can I replace flour with a gluten-free option?Yes. Use gluten-free flour or cornstarch as the thickener.
  10. Is this suitable for meal prep?Absolutely. Make a large batch, cut into portions, and store for up to 3 days in the fridge.

Tried this recipe?

Let us know how it was!