Potatoes and Spinach with Béchamel Sauce

Potatoes and spinach with béchamel sauce is a creamy, comforting dish that beautifully combines the earthy flavors of potatoes and the nutritious goodness of spinach. This classic recipe is perfect for a hearty side dish or a light main course, making it a versatile addition to your meal rotation. With layers of tender potatoes and vibrant spinach smothered in a rich béchamel sauce, this dish is sure to please both family and friends.

Why You’ll Love This Recipe

This recipe offers the perfect balance of flavors and textures. The creamy béchamel sauce enhances the natural sweetness of the potatoes and the earthiness of the spinach, creating a comforting and satisfying dish. Plus, it’s a great way to sneak in some greens while still appealing to everyone’s taste buds. Easy to prepare and even easier to love, this dish will quickly become a favorite.

Ingredients

To make potatoes and spinach with béchamel sauce, you will need the following ingredients:

For the Potato and Spinach Layer:

  • 4 large potatoes, peeled and thinly sliced
  • 4 cups fresh spinach (or 2 cups frozen spinach, thawed and drained)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • A pinch of nutmeg (optional)

For the Béchamel Sauce:

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk (whole or 2% is best)
  • Salt and pepper to taste
  • A pinch of nutmeg (optional)
  • 1/2 cup grated cheese (such as Gruyère or Parmesan, optional)

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