Spinach potato casserole is a simple, creamy, and cheesy side dish that works as a hearty side or a light main course. The best part? You can prep the potatoes the night before, making this recipe even easier to put together.
Potato Casserole
With just one pan and 20 minutes of hands-on time, this potato casserole is perfect for busy weeknights.
This recipe was inspired from my popular potatoes au gratin, butternut squash and spinach gratin.
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Why It's Yummy
This spinach potato casserole is everything you want in a comfort food dish—rich, creamy, and packed with flavor.
The combination of tender baby potatoes, fresh spinach, and gooey melted cheese makes it irresistible.
Plus, it’s a healthier take on traditional creamy casseroles, with fresh ingredients and simple seasonings.
Ingredients
- Baby potatoes – I always boil them with the skins on for extra texture and nutrients. Plus, less peeling means less work!
- Cooking oil – I like avocado or olive oil for a healthy touch and a hint of flavor.
- Onion – Adds depth of flavor and a slight sweetness when sautéed. A must-have for building a great base.
- Fresh spinach leaves – a great way to sneak in extra greens without overpowering the dish!
- Garlic – Freshly minced or pressed for the best flavor. Don’t skimp—garlic makes everything better.
- Sour cream – Adds creaminess and tang, balancing out the richness.
- Salt & black pepper – I recommend freshly ground black pepper for extra aroma.
- Italian seasoning – A mix of dried herbs that brings everything together. If you have fresh herbs, even better!
- Paprika – I love using smoked paprika for extra depth and a hint of warmth.
- Mozzarella – Melts beautifully for that gooey, cheesy topping. If you want a sharper bite, try a mix of cheeses.
- Cream cheese – This is my secret to that ultra-creamy texture. You can also use more sour cream or thick plain yogurt but flavor and texture will be different.
- Green onion or parsley – For garnish and a pop of freshness. A little bit makes a big difference!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Creamy Potato Casserole
- Boil the potatoes: Bring a large pot of lightly salted water to a boil. Add baby potatoes and cook until tender. Drain and set aside.
- Preheat oven: Set it to 375°F (190°C).
- Sauté onions: Heat oil in a skillet over medium heat. Cook onions for 4 minutes.
- Cook spinach: Stir in garlic and spinach, cooking for 2 minutes until wilted.
- Mix the sauce: In a bowl, combine sour cream, cream cheese, salt, black pepper, paprika, and Italian seasoning.
- Prepare the baking dish: Grease a 9x7-inch pan with butter or oil.
- Assemble: Halve the potatoes and place them in the baking dish. Add the spinach mixture and sour cream mixture, tossing gently to coat.
- Top and bake: Sprinkle mozzarella on top and bake for 25 minutes until golden and bubbly.
- Serve: Enjoy warm, garnished with chopped green onion.
Tips
- Use different potatoes. Yukon Golds or red potatoes work great if you don’t have baby potatoes.
- Make it extra cheesy. Add a mix of cheddar or Gruyère for a deeper flavor.
- Swap the spinach. Kale or Swiss chard are great alternatives.
- Add protein. Mix in cooked chicken or crumbled bacon for a heartier dish.
- Make it dairy-free. Use dairy-free sour cream and cheese substitutes.
- Prep ahead. Boil the potatoes a day in advance to save time.
- Spice it up. A pinch of red pepper flakes adds a little kick.
- Use fresh herbs. Try fresh basil or thyme for extra flavor.
- Make it crispy. Add a layer of panko breadcrumbs on top before baking.
- Double the batch. Perfect for meal prep or larger gatherings.
Freezing And Storing Instructions
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Make Ahead: Assemble everything, cover, and refrigerate overnight. Bake the next day.
- To Freeze. Freeze in a tightly sealed container for up to 2 months.
- To Reheat. Warm casserole in the oven at 350°F (175°C) for about 15 minutes or microwave in short bursts.
More Satisfying Casseroles
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Recipe Card
Spinach Potato Casserole
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INGREDIENTS
- 2 pounds baby potatoes
- 2 tablespoon cooking oil, i like avocado or olive oil
- ¾ cup onion, diced
- 4 cups fresh spinach leaves
- 3 garlic cloves, minced or pressed
- ½ cup sour cream
- ½ teaspoon salt
- ⅛ teaspoon black pepper, or to taste
- 1 teaspoon Italian seasoning, or Italian dried herbs
- ½ teaspoons ground paprika, or smoked paprika powder
- 3 ounces mozzarella, grated
- ¼ cup cream cheese
- chopped green onion or parsley, for serving
INSTRUCTIONS
- Boil potatoes: Bring a large pot of lightly salted water to a boil. Add baby potatoes with skins on and cook until tender. Drain and set aside.2 pounds baby potatoes
- Preheat oven: Set oven to 375°F (190°C).
- Sauté onions: Heat oil in a skillet over medium heat. Add chopped onion and cook for 4 minutes.2 tablespoon cooking oil, ¾ cup onion
- Cook spinach: Add garlic and spinach to the skillet, stirring for 2 minutes until the spinach is wilted. Set aside.3 garlic cloves, 4 cups fresh spinach leaves
- Mix sauce: In a small bowl, combine sour cream, cream cheese, salt, black pepper, paprika, and Italian seasoning until well blended.½ cup sour cream, ½ teaspoon salt, ⅛ teaspoon black pepper, ½ teaspoons ground paprika, ¼ cup cream cheese, 1 teaspoon Italian seasoning
- Prepare baking dish: Grease a 9x7-inch baking pan with butter or oil.
- Add potatoes: Cut baby potatoes in half and place them in the baking pan.
- Combine ingredients: Add the spinach mixture and sour cream mixture to the potatoes, gently tossing to coat.
- Top and bake: Sprinkle grated cheese over the top and bake for 25 minutes until golden brown and bubbly.3 ounces mozzarella
- Serve: Enjoy warm, garnished with chopped green onion.chopped green onion or parsley
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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