Southwestern Potato & Spinach Casserole
A creamy, cheesy potato spinach casserole with a Southwestern flavor twist! This simple potato casserole is a flexible dish that works well for dinner, potlucks or breakfast!
Ingredients
- 1 medium white or brown onion
- 1 large red bell pepper
- 1.75 lbs (800 g) potatoes, see notes
- 4 cloves garlic, crushed or chopped
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 cup sour cream
- 7 oz fresh spinach, roughly chopped
- 2 oz canned diced green chiles, mild or spicy - whichever you prefer
- 2-3 cups shredded cheese, cheddar or a mix
Instructions
- Preheat the oven to 430F / 220C / 200C fan.
- Get the onions and peppers cooking before doing anything else.Scatter the onions and peppers into a casserole dish with a few tablespoons of olive oil. Mix through, ensuring all of the onions and peppers have a very light coating of oil. Place in the oven for about 20 minutes, or until the onions and peppers are soft and browning on the edges.1 medium white or brown onion, 1 large red bell pepper
- While the onions and peppers are cooking, you can peel, chop and boil your potatoes in well salted water until they are tender but not so soft they are falling apart. (they will probably need 10-15 minutes, depending on how big the pieces are and what type of potatoes you're using).1.75 lbs potatoes
- Once the onions and peppers are ready*, remove them from the oven and immediately mix the garlic through the pan so it can toast a little with the residual heat. *It's OK if they're ready before the potatoes are finished boiling. Once you add the garlic, just leave the pan to one side to wait for the potatoes.4 cloves garlic
- Bump the oven temperature down to 400F / 200C / 180C fan - this is the temperature we will bake the casserole.
- Whisk together the sour cream and dried spices in a bowl, and set aside.2 tsp ground cumin, 1 tsp ground coriander, 1 cup sour cream, 2 tsp dried oregano
- Once they're finished cooking, drain the potatoes and add them to the pan along with the sour cream mixture and diced green chiles. Add salt and pepper to taste - I would recommend being generous. Stir it all through.2 oz canned diced green chiles
- Add the spinach, one handful of the cheese, and mix that through.7 oz fresh spinach, 2-3 cups shredded cheese
- Cover with the remaining cheese and bake (uncovered) for 20-25 minutes.2-3 cups shredded cheese
- The casserole is ready when the cheese is crisp and it's bubbling. Remove from the oven and let it sit for 5-10 minutes before serving.
Notes
Potato amounts: Anywhere between 1.5 lbs and 2 lbs should work fine here but if you go on the higher end consider adding a couple extra spoonfuls of sour cream to keep it moist enough. The weight I give is after peeling.
Calories: 363kcal, Carbohydrates: 32g, Protein: 14g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 60mg, Sodium: 327mg, Potassium: 944mg, Fiber: 5g, Sugar: 5g, Vitamin A: 4606IU, Vitamin C: 75mg, Calcium: 385mg, Iron: 3mg