Potatoes and Spinach with Béchamel Sauce

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Directions

Preparing the Spinach

  1. Sauté the Spinach: In a large skillet, heat the olive oil over medium heat. Add the fresh spinach and sauté until wilted (if using frozen spinach, just heat through). Season with salt, pepper, and a pinch of nutmeg. Set aside.

Making the Béchamel Sauce

  1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
  2. Add Flour: Whisk in the flour and cook for about 2 minutes, stirring constantly, until the mixture is pale golden and bubbling (this is called a roux).
  3. Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking constantly, until the sauce thickens and bubbles, about 5-7 minutes.
  4. Season the Sauce: Add salt, pepper, and a pinch of nutmeg to taste. If using, stir in the grated cheese until melted and smooth.

Assembling the Dish

  1. Layer the Ingredients: In a greased baking dish, layer half of the sliced potatoes on the bottom. Season lightly with salt and pepper. Spread the sautéed spinach evenly over the potatoes, then top with the remaining potato slices.
  2. Pour the Sauce: Pour the béchamel sauce evenly over the layered potatoes and spinach, ensuring everything is well covered.

Baking

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Bake the Dish: Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
  3. Check for Doneness: You can check the tenderness of the potatoes by inserting a knife; it should go through easily.

Serving

  1. Cool and Serve: Allow the dish to cool for a few minutes before serving. This dish can be served warm as a side or a main dish, garnished with fresh herbs if desired.

Kitchen Equipment Needed

  • Large skillet
  • Medium saucepan
  • Whisk
  • Baking dish
  • Knife and cutting board
  • Measuring cups and spoons

Tips for Perfect Potatoes and Spinach with Béchamel Sauce

  • Uniform Slices: Slice the potatoes evenly to ensure they cook at the same rate. A mandoline slicer works well for this.
  • Layering: Make sure to cover the spinach completely with potatoes to prevent them from drying out during baking.
  • Nutmeg: A pinch of nutmeg enhances the flavor of the béchamel sauce and pairs beautifully with both potatoes and spinach.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in individual portions.

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