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Cheesy Baked Spinach and Potato Casserole is a rich and savory vegetarian dish that combines the creaminess of potatoes, the earthy flavor of spinach, and the irresistible melt of cheddar cheese. This one-pan oven-baked meal is comforting, nutritious, and deeply satisfying. The ingredients are simple, the steps are easy to follow, and the result is a casserole that’s golden and bubbling on top with soft, flavorful vegetables inside. Whether you’re serving it as a side or a meatless main, this dish is hearty enough to satisfy everyone at the table.
Preparation, Cook, and Total Times
The steps in this recipe are straightforward and well worth the result.
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield
Serves 4 to 6 people, depending on portion size.
Cuisine
This dish blends elements of European-style vegetable bakes and modern vegetarian comfort food. It’s especially suited to Mediterranean-inspired menus and pairs beautifully with roasted or grilled meats.
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
Optional:
A pinch of ground nutmeg
Chopped parsley for garnish
Step-by-Step Cooking Directions
Prepare the vegetables
Peel and dice the potatoes into small, uniform cubes. Grate the carrot and finely chop the onion.
Heat the olive oil
In a large skillet, heat the olive oil over medium heat for about 1 minute.
Sauté the onion
Add the chopped onion to the pan and sauté for about 3–4 minutes until softened and starting to turn golden.
Add the flour
Sprinkle the flour into the skillet and stir well to combine with the onions. Cook for 1 minute to remove the raw flour taste.
Add half of the spinach
Stir in half of the chopped spinach and cook until wilted, about 1–2 minutes.
Add the remaining spinach
Add the rest of the spinach and stir again. Continue cooking until all the spinach is wilted.
Add the grated carrot
Stir in the grated carrot and cook for 1–2 minutes to release its natural sweetness.
Add the diced potatoes
Add the potatoes to the pan and stir until all vegetables are coated with the flour mixture.
Season the mixture
Add salt and black pepper. If using, you can also add a pinch of nutmeg here for a subtle depth of flavor.
Pour in the milk
Add the milk and stir well. Cook for about 5–7 minutes, allowing the milk to be absorbed by the vegetables. The mixture should thicken slightly.
Transfer to a baking dish
Spoon the vegetable mixture into a greased or parchment-lined oven-safe tray or casserole dish.
Top with cheese
Sprinkle the shredded cheddar cheese evenly across the surface of the casserole.
Bake
Place the tray in a preheated oven at 200°C (390°F). Bake for 20–25 minutes, or until the top is golden and bubbling.
Let it rest
Remove from the oven and allow the casserole to rest for 10 minutes before cutting. This helps the dish firm up and enhances the flavor.
Slice and serve
Use a spatula to cut clean portions. Serve warm with a side salad or alongside grilled meat, fish, or tofu.
Nutritional Information (Per Serving – Approximate)
Calories: 295
Protein: 10g
Fat: 18g
Carbohydrates: 23g
Fiber: 4g
Sugars: 5g
Sodium: 410mg
Calcium: 220mg
The Origins and Popularity of the Recipe
Vegetable casseroles like this one are rooted in traditional European cooking, particularly in Mediterranean and Eastern European homes where seasonal vegetables were commonly baked with cream or cheese to create filling and affordable meals. This specific version combines spinach and potatoes—two staple ingredients in vegetarian cuisine—with the creaminess of milk and the bold richness of cheddar cheese.
These casseroles gained popularity in the 20th century as convenience dishes that could feed families, be made in advance, and offer comforting, hearty nutrition. Today, they remain a popular part of both meat-eater and vegetarian diets, and are a staple at family dinners, potlucks, and holiday tables.
Reasons Why You’ll Love the Recipe
It’s a warm, comforting dish made from simple, whole ingredients
Incredibly satisfying and cheesy without using cream or processed sauces
A complete vegetarian meal or a perfect side for meat dishes
Can be prepped ahead of time and baked later
Kid-friendly and a great way to sneak in leafy greens
Balanced in flavor and texture—creamy, soft, and slightly crisp on top
Customizable with your favorite spices or add-ins
Health Benefits
This vegetable-forward dish offers a wealth of nutrients:
Spinach is high in iron, folate, vitamin C, and antioxidants
Carrots support eye health with their high beta-carotene content
Potatoes provide fiber, potassium, and complex carbohydrates
Cheddar cheese and milk contribute protein and calcium
Olive oil adds healthy fats and aids in vitamin absorption
Despite its rich taste, this casserole maintains a healthy balance, especially when paired with a light salad or lean protein.
Serving Suggestions
Serve warm as a main dish with crusty bread and a green salad
Pair with grilled chicken, lamb, or beef as a vegetable side
Add a poached or fried egg on top for a protein-rich brunch
Include in a holiday spread with roasted vegetables and stuffing
Serve chilled in summer as a cold, sliceable veggie square
Cooking Tips
Dice the potatoes small so they cook evenly and absorb the flavors
Use full-fat milk for better texture and richness, or substitute with almond or soy milk
Don’t skip letting the flour cook for a minute—it helps avoid a raw taste
Letting the casserole rest before cutting helps it slice cleanly
You can use a mix of cheeses for added flavor (e.g., mozzarella for stretch, parmesan for saltiness)
Variations to Try
Add sautéed mushrooms or bell peppers for more vegetables
Use sweet potatoes for a touch of natural sweetness
Try mozzarella, feta, or smoked gouda instead of cheddar
Add cooked rice or bulgur for extra bulk
Top with breadcrumbs for a crunchy crust
Mix in chopped fresh herbs like dill, basil, or parsley
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