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Cheesy cheddar and spinach mashed potato casserole
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Active time: 15 minutes Total: 1 hr15 minutes Ingredients : | |
| 6 large | Yukon gold potatoes, peeled and cubed |
| 1/2 cup | milk |
| 1/2 cup | chicken broth |
| 4 tbs. | softened unsalted butter |
| 1 tsp | salt |
| 2 tbs | olive oil |
| 1 Vidalia onion, thinly sliced | |
| 4 | garlic cloves, finely chopped |
| One 11- ounce container | baby spinach |
| 1 1/2 cups | shredded cheddar cheese |
Directions:
Place the potatoes in a large pot, cover with water and bring to boil; reduce the heat and simmer until the potatoes are fork tender, about 20 minutes
Drain and return the potatoes to the pot. Add the milk, broth, butter and 3/4 teaspoon salt. Mash with a potato masher until fairly smooth.
Preheat the oven to 400 degrees. Spray a 2 quart baking dish with. I stick spray.
Heat the oil in a large skillet ow r medium heat. Add the onion and cook, stirring occasionally until the onion is very tender, about 8 minutes.
Add the garlic; and the remaining 1/4 tsp salt and cook,stirring frequently, until fragrant 1 minute.
Add the spinach, in batches, and cook until the spinach is wilted and any liquid is completeley evaporated, about5 minutes.
Spread half of the potatoe mixture into the baking dish. Top with half of the spinach mixture and half of the cheese. Top with the remaining potatoe mixture, the remaining spinach mixture and the remaining cheese.
Bake uncovered, until the filling is heated through and the topping is browned and bubbly, about 25 minutes. Let stand 15 minutes before serving.
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