Ingredients for Potato Spinach Mushroom Casserole
- Baking Potatoes
- 6 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Ground Black Pepper
- Onion
- Fresh White Mushroom
- 10 ounces fresh spinach, roughly chopped
- Ricotta Cheese
- Gruyere Cheese
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How to Make Potato Spinach Mushroom Casserole
- Preheat oven to 400°F (200°C). Grease a 13x9 inch baking pan and set aside.
- Scrub potatoes thoroughly under cold water. Do not peel.
- Cut potatoes lengthwise into 1/4-inch thick slices.
- In a large bowl, toss potatoes with 4 tablespoons olive oil, minced garlic, salt, and pepper.
- Arrange potato slices in a single layer on two large baking sheets. Try not to overlap.
- Cover baking sheets tightly with aluminum foil and bake for 30 minutes.
- While potatoes are baking, heat the remaining 2 tablespoons olive oil in a large pot over medium heat.
- Add chopped onions and cook until softened, about 5 minutes.
- Add sliced mushrooms and cook until they release their juices and begin to brown, about 5-7 minutes.
- Stir in chopped spinach, salt, and pepper. Cover and cook until spinach wilts, about 3-5 minutes.
- Uncover and cook for a few more minutes to evaporate excess liquid.
- Remove pot from heat and stir in ricotta cheese.
- Once potatoes are baked, remove from oven and let cool slightly.
- Layer 1/3 of the potatoes in the prepared baking pan.
- Spoon 1/2 of the spinach mixture over the potatoes and sprinkle with 1/3 of the mozzarella cheese.
- Repeat layers with another 1/3 of potatoes, remaining spinach mixture, and another 1/3 of the cheese.
- Top with remaining potatoes and sprinkle with the rest of the cheese.
- Bake uncovered until the casserole is golden brown and bubbly, approximately 25-30 minutes.
- Remove from oven and let stand for 5 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
16g
Fat
71g
Carbs
13g
