Creamed Spinach and Potato Casserole
Creamed Spinach and Potato Casserole
Ingredients
- 2 russet potatoes, sliced ¼ inch thick
- 1 (10 oz) package frozen spinach, thawed and drained
- 1 large yellow onion, diced
- 1 tablespoon olive oil
- ½ cup sour cream
- ½ cup mayonnaise
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon cayenne (optional)
- ½ cup Parmesan cheese, grated
- ½ cup Romano cheese, grated
- 1 cup mozzarella cheese, grated
Preparation
- Preheat oven to 375°F. Coat a 9x13-inch casserole dish with cooking spray. Set aside.
- Heat olive oil in a skillet on medium-high heat. Sauté onions until translucent. Transfer onions to a large bowl.
- Add spinach to bowl with onions. Add sour cream, mayonnaise, beaten eggs, garlic powder, salt, pepper, cayenne, Parmesan and Romano cheese. Stir until spinach mixture is well combined.
- Layer slices of potato in an overlapping pattern on the bottom of the prepared casserole dish.
- Pour spinach mixture over top of potatoes. Top with 1 cup mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15-20 minutes or until cheese on top is golden brown on the edges.
- Rest for 5 minutes before serving.