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Spinach and Potato Casserole

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Spinach and Potato Casserole

The perfect spinach and potato casserole recipe with a picture and simple step-by-step instructions.

  • 300 g Frozen creamed spinach
  • 4 tbsp Water hot
  • 400 g Cooked potato
  • 30 g Butter
  • Freshly grated nutmeg
  • 125 g Mixed with bacon, sliced
  1. Put the TK creamed spinach (in pellets) with hot water in an ovenproof dish (22 + 22cm). Let it defrost in the hot oven at 220 degrees (convection not recommended) on the grid in the middle of the oven for 10 minutes.
  2. Mash the boiled potatoes (from the previous day) with a fork and place on top of the spinach. Melt the butter, season with freshly grated nutmeg and drizzle over the potatoes. Cover with the bacon slices. Bake casserole at the same heat for about 20 minutes. Serve hot.
Dinner
European
spinach and potato casserole

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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