Spinach Potato Casserole

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