Grandma’s Potato Spinach Casserole (Easy Vegetarian Bake)

There is nothing quite as comforting as a bubbling, cheesy casserole, and this potato spinach casserole is a true family favorite. It features a base of tender boiled potatoes, a layer of savory sautéed onions and fresh spinach, and a rich, creamy egg custard loaded with mozzarella and cream cheese. Baked until golden brown, it is an incredibly satisfying vegetarian dish that comes together with minimal effort and simple ingredients.

why make this recipe

This dish is a fantastic way to get your vegetables in while still enjoying a hearty, comforting meal. It is budget-friendly and uses basic pantry staples.

• An easy, meatless meal that is still filling and satisfying.
• Uses simple, everyday ingredients like potatoes, eggs, and spinach.
• The cream cheese and mozzarella make the custard incredibly rich and creamy.
• Perfect for a cozy weeknight dinner or a holiday brunch.

how to make grandma’s potato and spinach casserole

Ingredients

For the Potatoes:

• 1 lb (about 450–500 g) potatoes, peeled and diced
• 1 tsp salt (for boiling)
• Water (for boiling)

For the Filling:

• 1 medium onion, chopped
• 2 tbsp sunflower oil (or any neutral oil)
• 7 oz (200 g) fresh spinach, chopped
• 4 large eggs
• 4 tbsp cream cheese, softened
• 1 tsp salt (for egg mixture)
• ½ tsp garlic powder
• 1 tsp baking powder
• 3.5 oz (100 g) shredded mozzarella cheese

For the Topping:

• 1.75 oz (50 g) shredded mozzarella and cheddar blend

Directions

1. Boil the potatoes: Peel and dice the potatoes. Place them in a pot, cover with water, add 1 tsp of salt, and boil for 8 minutes. Drain and set aside.
2. Preheat and prep: Preheat your oven to 400°F (200°C). Grease a 9×13-inch glass baking dish.
3. Sauté the vegetables: Heat the sunflower oil in a large skillet over medium heat. Add the chopped onion and fry for 2 minutes until translucent.
4. Wilt the spinach: Add the chopped spinach to the skillet and fry for 3 minutes until wilted. Remove from heat. (Tip: Squeeze any excess water out of the spinach after frying to prevent a watery casserole).
5. Layer the base: Spread the boiled potatoes evenly in the bottom of the baking dish. Top with the spinach and onion mixture.
6. Make the egg mixture: In a large bowl, whisk the eggs well. Add the cream cheese, 1 tsp salt, garlic powder, baking powder, and 100 g of mozzarella cheese. Mix well until thoroughly combined.
7. Assemble: Pour the egg mixture evenly over the potatoes and spinach in the baking dish.
8. Add the topping: Sprinkle the remaining 50 g of mozzarella and cheddar blend over the top.
9. Bake: Bake for 20 minutes, or until the top is golden brown and the center is set (the eggs should reach an internal temperature of 160°F).
10. Rest and serve: Let it rest for 5–10 minutes before slicing and serving.

how to serve grandma’s potato and spinach casserole

This casserole is a complete meal on its own, but it also makes a wonderful side dish alongside roasted chicken or grilled sausages. Serve it with a simple side salad, a dollop of sour cream, or a sprinkle of fresh chives. It is best enjoyed warm, straight from the oven.

how to store grandma’s potato and spinach casserole

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, cover with foil and warm in a 350°F oven for 15–20 minutes, or microwave individual portions until heated through. Freezing is not recommended, as the potatoes and cream cheese can become watery and grainy upon thawing.

tips to make grandma’s potato and spinach casserole

• Squeeze any excess water out of the spinach after frying to prevent a watery casserole.
• Letting it rest before slicing helps it hold its shape.
• Make sure the cream cheese is fully softened before whisking it into the eggs to avoid lumps.
• Grate your own mozzarella for the best melt; pre-shredded cheese is often coated in starch and doesn’t melt as smoothly.

variation

For a touch of smoky flavor, add 1/2 teaspoon of smoked paprika to the egg mixture. You can also swap the mozzarella for Gruyère or Swiss cheese for a more nutty, complex flavor.

FAQs

Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Thaw it completely and squeeze out as much water as possible before adding it to the skillet. Use about 7 ounces of frozen spinach to match the recipe.

What kind of potatoes are best for this casserole?
Yukon Gold or Russet potatoes work best. They hold their shape well after boiling and have a nice, fluffy texture when baked.

Can I make this casserole ahead of time?
You can assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if starting from cold.

Is this recipe gluten-free?
As written, this recipe is gluten-free because it does not contain any flour or wheat-based ingredients. Always double-check the labels on your cheese and cream cheese to ensure they are free from gluten additives.

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Ellie

Grandma’s Potato and Spinach Casserole

A hearty, cheesy vegetarian bake featuring layers of potatoes, sautéed spinach and onions, and a rich cream cheese egg custard. Prep Time: 15 minutes Cook Time: 30 minutes Additional Time: 5–10 minutes Total Time: 50–55 minutes Yield: 6–8 servings Category: Main Course / Side Dish Method: Baking Cuisine: American

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Ingredients Equipment Method Notes

Ingredients

  

• For the Potatoes:
• 1 lb about 450–500 g potatoes, peeled and diced
• 1 tsp salt for boiling
• Water for boiling
• For the Filling:
• 1 medium onion chopped
• 2 tbsp sunflower oil or any neutral oil
• 7 oz 200 g fresh spinach, chopped
• 4 large eggs
• 4 tbsp cream cheese softened
• 1 tsp salt for egg mixture
• ½ tsp garlic powder
• 1 tsp baking powder
• 3.5 oz 100 g shredded mozzarella cheese
• For the Topping:
• 1.75 oz 50 g shredded mozzarella and cheddar blend

Equipment

• Large pot, large skillet, 9×13-inch glass baking dish, mixing bowl

Method

 

1. Peel and dice the potatoes. Place them in a pot, cover with water, add 1 tsp of salt, and boil for 8 minutes. Drain and set aside.
2. Preheat your oven to 400°F (200°C). Grease a 9×13-inch glass baking dish.
3. Heat the sunflower oil in a large skillet over medium heat. Add the chopped onion and fry for 2 minutes until translucent.
4. Add the chopped spinach to the skillet and fry for 3 minutes until wilted. Remove from heat.
5. Spread the boiled potatoes evenly in the bottom of the baking dish. Top with the spinach and onion mixture.
6. In a large bowl, whisk the eggs well. Add the cream cheese, 1 tsp salt, garlic powder, baking powder, and 100 g of mozzarella cheese. Mix well until thoroughly combined.
7. Pour the egg mixture evenly over the potatoes and spinach in the baking dish.
8. Sprinkle the remaining 50 g of mozzarella and cheddar blend over the top.
9. Bake for 20 minutes, or until the top is golden brown and the center is set.
10. Let it rest for 5–10 minutes before slicing and serving.

Notes

Squeeze any excess water out of the spinach after frying to prevent a watery casserole. Letting it rest before slicing helps it hold its shape.
Keywords: potato spinach casserole, vegetarian potato casserole, spinach egg bake, grandma’s potato casser