Cheesy Cheddar and Spinach Mashed Potato Casserole

By á-58

This homey casserole has it all: buttery Yukon Gold potatoes layered with garlicky sauteed baby spinach and shredded cheddar cheese. Introducing your family’s new favorite side.

Ingredients

• 6 large Yukon Gold potatoes, peeled and cubed
• 1/2 cup milk
• 1/2 cup chicken broth
• 4 tablespoons softened unsalted butter
• 1 teaspoon salt
• 2 tablespoons 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

Details

Servings 6
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

Place the potatoes in a large pot, cover with water and bring to a 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 F. Spray a 2-quart 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, about 8 minutes.
Add the garlic and the remaining 1/4 teaspoon 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 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.

Tip: To simplify garlic prep, try grating instead of chopping. Simply use a microplane and grate the garlic right into the skillet with the onions.