Creamy Spinach and Potato Bake Recipe

4 medium potatoes, thinly sliced (Yukon Gold or Russet work well)

200g (about 7 oz) fresh spinach (or 150g frozen spinach, thawed and squeezed dry)

1 medium onion, finely sliced

2 cloves garlic, minced

1 tbsp olive oil or butter

1½ cups (375 ml) heavy cream (or use half cream, half milk for lighter version)

1 cup (100g) grated cheese (cheddar, mozzarella, or a mix)

½ tsp salt (adjust to taste)

¼ tsp black pepper

¼ tsp ground nutmeg (optional but great with spinach)

¼ cup grated Parmesan cheese (for topping)

 Instructions:

1. Preheat the oven

Preheat your oven to 375°F (190°C). Grease a medium baking dish (around 9×9 inches or similar).

2. Prepare the spinach mixture

Heat olive oil or butter in a pan over medium heat.

Add sliced onion and cook for 4–5 minutes until softened.

Add garlic and cook another 1 minute.

Add the spinach and sauté until wilted (if using fresh). Season lightly with salt, pepper, and nutmeg.

Remove from heat.

3. Layer the bake

Arrange a layer of sliced potatoes at the bottom of the greased dish.

Spoon some of the spinach mixture over the potatoes.

Sprinkle a bit of grated cheese.

Repeat the layers (potatoes → spinach → cheese) until everything is used up. Finish with a layer of potatoes.

4. Add the cream

Pour the cream evenly over the entire dish. Tap the dish lightly to let the cream settle between the layers.

5. Top with cheese

Sprinkle the Parmesan cheese (or more grated cheese) over the top.

6. Bake

Cover with foil and bake for 30 minutes.

Uncover and bake for another 15–20 minutes, until golden and bubbling, and potatoes are tender when pierced with a knife.

7. Rest and Serve

Let it rest for 5–10 minutes before serving. This helps it set slightly and makes serving easier.