Ingredientes para Potato Casserole With Spinach And Feta
- 2 lbs Yukon Gold potatoes
- 1/2 cup (1 stick) unsalted butter
- Light Sour Cream
- 1 teaspoon salt
- Black Pepper
- Spinach
- Reduced Fat Feta Cheese
- 2 cloves minced garlic
- 1/4 cup grated Parmesan cheese
Cocina de forma más inteligente con Sous, tu compañero de cocina
¿Te falta un ingrediente para esta receta de Potato Casserole With Spinach And Feta? ¿Necesitas un maridaje de vino perfecto o una idea de guarnición saludable? ¡No adivines, pregúntale a Sous! Tu sous-chef con IA está listo para ayudarte a intercambiar ingredientes, ajustar el tamaño de las porciones y descubrir consejos de sabor en segundos.
Cómo preparar Potato Casserole With Spinach And Feta
- Peel and halve 2 lbs Yukon Gold potatoes. Place in a bowl of cold water.
- Drain potatoes and place in a large saucepan. Cover with hot water.
- Bring to a boil, then reduce heat and simmer gently, partially covered, for 20-30 minutes, or until potatoes are tender.
- Mash potatoes thoroughly using a potato masher.
- Stir in 1/2 cup (1 stick) unsalted butter, 1 cup sour cream, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Preheat oven to 350°F (175°C).
- Butter a 9x13 inch baking dish.
- Wash 10 oz fresh spinach leaves thoroughly.
- Wilt spinach: Microwave on high for 2-3 minutes, covered, or sauté in a pan over medium heat for 5 minutes, until wilted.
- Squeeze out excess water from spinach. Coarsely chop and place in a medium bowl.
- Add 2 cloves minced garlic and 4 oz crumbled feta cheese to the spinach. Mix well.
- Gently fold the spinach mixture into the mashed potatoes.
- Spoon the potato mixture into the prepared baking dish, swirling the top slightly.
- Sprinkle 1/4 cup grated Parmesan cheese over the top.
- Bake uncovered for 40-50 minutes, or until golden brown and a knife inserted in the center comes out warm.
Información nutricional (Aproximado por ración)
Sodio
18 g
Azúcar
14g
Grasa
29g
Carbohidratos
26g
