Spinach, Feta, and Potato Au Gratin
Try this Spinach, Feta, and Potato Au Gratin recipe, or contribute your own.
Try this Spinach, Feta, and Potato Au Gratin recipe, or contribute your own.
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 5 medium sized potatoes scrubbed and sliced about 1/8†thick (i used yukon gold potatoes)
- 1 (16-ounce) bag frozen spinach thawed and drained
- 1 cup fat free feta cheese
- 1/2 cup liquid egg substitute
- 2 tablespoons light butter (i used brummel and brown)
- 1 teaspoon paprika plus more to taste
- 2 cups fat free milk
- Carbohydrate 4.47693854209885 g
- Cholesterol 12.6183333427379 mg
- Fat 2.7980122939153 g
- Fiber 0.046556248207887 g
- Protein 4.39394916816822 g
- Saturated Fat 1.95625143907933 g
- Serving Size 1 1 Serving (101g)
- Sodium 190.731470604038 mg
- Sugar 4.43038229389096 g
- Trans Fat 0.147810208451683 g
- Calories 61 calories
Step-by-step
- Preheat oven to 375°F.
- Spray a 9x13-inch baking/casserole dish with non-fat cooking spray.
- Squeeze out as much water from the spinach as possible.
- Layer half the potato slices in the baking dish (it's ok to overlap them a bit).
- Season with salt, pepper, and paprika.
- Top with the spinach and feta cheese.
- Cover with the remaining slices of potatoes.
- Season these potato slices with salt, pepper, and paprika.
- In a medium sized mixing bowl, whisk together egg substitute, milk, garlic powder, onion powder, salt, pepper and the 1 teaspoon paprika.
- Pour mixture over the potatoes.
- Dollop butter evenly over the top (just place little pieces of the butter all over the top, and then spread it a bit with a spoon).
- Cover with foil and bake for 30 minutes, or until potatoes are tender.
- Remove foil and bake for another 30 to 40 minutes, or until top of au gratin is golden.
- Remove from oven and let cool about 10 to 15 minutes before serving.
- Cut into 6 equally sized portions.
My Simple Spinach, Feta, and Potato Au Gratin
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to make. This Spinach, Feta, and Potato Au Gratin fits the bill perfectly. It's a hearty, comforting dish that's surprisingly quick to assemble and bake, making it ideal for a weeknight dinner. The creamy, cheesy filling complements the tender potatoes and spinach beautifully, creating a flavor profile that's both satisfying and elegant, without the fuss of a complicated recipe.
The best part? It's incredibly versatile. I often adjust the ingredients based on what I have on hand. Sometimes I add a sprinkle of red pepper flakes for a little extra kick, or I'll swap out the feta for another type of cheese, like goat cheese or even a sharp cheddar. The possibilities are endless! This recipe has become a staple in our house, and I'm always excited to share it with friends and family. It's the kind of dish that always gets rave reviews, and honestly, it feels amazing to serve something so delicious yet so effortless.
Beyond being a fantastic weeknight dinner, this au gratin is also incredibly adaptable. It's easily doubled for larger gatherings, and leftovers are just as delicious the next day, making it perfect for meal prepping. The combination of creamy cheese, tender potatoes, and earthy spinach makes it a crowd-pleaser, and the beautiful golden-brown top always impresses. I often find myself making a double batch on the weekend to ensure I have a delicious and healthy lunch for the week ahead.
Ingredient Notes: I prefer using Yukon Gold potatoes for their creamy texture and subtly sweet flavor. However, you can use any type of potato you prefer. Just make sure to slice them thinly and evenly for even cooking. Feel free to experiment with different herbs and spices to customize the flavor profile to your liking. A dash of nutmeg or a sprinkle of fresh thyme would both be delightful additions.
Tips for Success: Using a mandolin slicer will ensure that your potato slices are uniform in thickness, resulting in even cooking. If you don't have one, a sharp knife will do, but be careful to slice them as thinly and consistently as possible. Squeezing out as much excess water from the spinach as possible is crucial to preventing a watery au gratin. Make sure to pat the spinach thoroughly with paper towels before adding it to the dish.
This Spinach, Feta, and Potato Au Gratin recipe has become a treasured part of my weekly meal plan, a simple yet impressive dish that never fails to satisfy. It's the perfect blend of comfort food and healthy eating, a testament to the fact that delicious meals don't have to be complicated. I encourage you to give it a try and experience the joy of creating a simple yet stunning dish that your family will adore.
From a busy schedule to a casual dinner party, this versatile dish will shine. Remember to adjust seasoning and ingredients to your preference - cooking is all about personalization!
