Description
Creamy, cheesy potatoes layered with vibrant spinach and artichoke for a comforting and indulgent dish.
Ingredients
Scale
- 3 cups thinly sliced potatoes (russet or yukon gold)
- 1 cup fresh spinach, chopped (or frozen spinach, thawed and drained)
- 1 cup canned artichoke hearts, drained and chopped
- 2 cloves fresh garlic, minced
- 1 cup sour cream (or Greek yogurt)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon olive oil (for greasing the baking dish)
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with olive oil.
- Toss the sliced potatoes with salt and pepper in a bowl.
- In a skillet over medium heat, add olive oil and sauté minced garlic for about 30 seconds. Then, add chopped spinach and cook until wilted, about 2-3 minutes.
- In a bowl, combine sour cream, mozzarella, and half of the Parmesan. Stir in the cooked spinach and artichoke hearts.
- Layer the dish: start with seasoned potatoes, add a layer of the creamy filling, and repeat until all ingredients are used, ending with the creamy layer on top.
- Sprinkle remaining Parmesan cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
- Let it rest for 5-10 minutes before serving.
Notes
For healthier options, use low-fat sour cream or Greek yogurt. Add seasonal veggies or fresh herbs to enhance the dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spinach, artichokes, potatoes, gratin, vegetarian, creamy, comfort food