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Cheesy cheddar and spinach mashed potato casserole
Nb persons: 6
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| Active time 15 minutes Total time 1 hr, 15 minutes This honey casserole had it all: buttery Yukon gold potatoes layered with garlicky sautéed baby spinach and shredded cheddar chees 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 tsp salt. Mash with a potatoe masher until fairly smooth.
Preheat the oven to 400 degrees . Spray a 2- qt baking dish with nonstick spray. Heat the oil in a large skillet over medium heat . Add the onion and cook, stirring occasionally until the onion is very tender, about8 minutes
Add the garlic and the remaining 1/4 tsp salt and cook, stirring frequently , until fragrant, about 1 minute
Add the spinach, in batches, and cook until the spinach is wilted and any liquid is completely evaporated, about 5 minutes
Spread half of the potato mixture into the baking dish . Top with half of the spinach mixture and half of the cheese. Top with the remaining potato mixture, the remaining spinach mixture and the remaining chees. 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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