Spinach Artichoke Au Gratin Potatoes
A comforting dish that marries creamy artichoke and spinach with tender potatoes, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 2 pounds russet potatoes, peeled and thinly sliced
- 1 cup fresh spinach, chopped
- 1 can artichoke hearts (14 oz), drained and chopped
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1/4 cup nutritional yeast (optional) For a cheesy flavor without dairy.
Seasonings
- to taste salt
- to taste pepper
- to taste garlic powder
- to taste onion powder
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a mixing bowl, combine the chopped spinach, artichoke hearts, heavy cream, and half of the mozzarella and Parmesan. Season with garlic powder, onion powder, salt, and pepper.
- Layer half of the sliced potatoes at the bottom of the baking dish, overlapping them slightly.
- Spoon half of the spinach and artichoke mixture over the potatoes, spreading it evenly.
- Add the remaining sliced potatoes on top of the mixture, then finish with the rest of the spinach and artichoke mixture.
- Top with the remaining mozzarella and Parmesan cheese.
Baking
- Cover the dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
- Allow the dish to cool for a few minutes before serving.
Notes
You can substitute fresh spinach with frozen spinach, and use any cheese of your choice. For a heartier meal, consider adding shredded chicken or cooked sausage.