Ingredients for Potato Spinach Casserole
- Unsalted Butter
- 2 teaspoons olive oil
- Fresh Spinach
- Italian Sausage
- Red Onion
- Garlic Clove
- Russet Potatoes
- Heavy Cream
- Cider Vinegar
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Pepper
- Gruyere
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How to Make Potato Spinach Casserole
- Preheat oven to 400°F (200°C). Grease a 6x9 or 8x8 inch baking dish.
- Heat 1 teaspoon of olive oil in a large skillet over medium-high heat until shimmering. Add spinach and cook, stirring often, until wilted (about 3 minutes).
- Transfer spinach to a colander to drain. Once cool, squeeze out excess liquid and roughly chop the spinach.
- Wipe the skillet clean. Add sausage to the skillet and cook over medium-high heat until browned (5-6 minutes). Use a slotted spoon to transfer sausage to a bowl. Set aside.
- Wipe the skillet clean. Heat the remaining 1 teaspoon of olive oil in the skillet. Add the chopped onion and cook until golden (about 5 minutes).
- Add minced garlic and cook until fragrant (about 1 minute).
- Scrape the onion and garlic mixture into the bowl with the sausage.
- Meanwhile, place potatoes in a large pot and cover with enough water to submerge by about 1 inch.
- Bring potatoes to a boil over high heat, then reduce heat to a simmer and cook until tender (about 15 minutes).
- Drain potatoes thoroughly. Return potatoes to the pot and mash with butter, heavy cream, vinegar, nutmeg, salt, and pepper.
- Stir in the chopped spinach and 1/2 cup of the shredded cheddar cheese.
- Transfer the potato-spinach mixture to the prepared baking dish.
- Top with the sausage-onion mixture and sprinkle with the remaining 1/2 cup of cheddar cheese.
- Bake for 20-25 minutes, or until the potatoes are very hot and the cheese is golden and bubbly.
- Let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
15g
Fat
91g
Carbs
13g
