Potatoes and Spinach with Bechamel Sauce

This recipe combines the comforting flavors of potatoes and spinach with a creamy bechamel sauce, making for a delicious, easy-to-make, and budget-friendly dish. It’s perfect for a cozy meal and is sure to be a hit with the whole family.

Ingredients for Potatoes and Spinach with Bechamel Sauce:

2-3 potatoes, depending on their size1 carrot1 onion2 cloves of garlicSalt (to taste)300g spinach35g (3 tablespoons) olive oil35g (3+1/2 tablespoons) all-purpose or plain wheat flour700ml (3 cups) milk1 teaspoon freshly grated nutmegFreshly ground black pepper (to taste)Baking dish suitable for the oven (mine is 30cm x 21cm x 5cm high)A little oil to grease the bottom of the baking dish150g grated mozzarella cheese (or another type of cheese you prefer)

Instructions:

Prepare the Ingredients:Peel and wash 2-3 potatoes, then slice them into rounds approximately 3-4mm thick.Peel and grate the carrot using the large holes of a grater.Finely chop the onion and garlic, or use a food processor.Cook the Potatoes:Bring a pot of water to a boil. Add a pinch of salt.Add the potato slices and cook for about 7 minutes.Once cooked, remove the potatoes with a slotted spoon and drain on a rack.Blanch the Spinach:In the same pot of boiling water, cook 300g of spinach for 3 minutes to reduce bitterness.Drain the spinach well and set aside.Make the Bechamel Sauce:In a pan, heat 35g of olive oil over medium heat.Add the chopped onion and garlic, season with a pinch of salt, and cook for about 7 minutes until softened.Add the grated carrot and cook for another 2 minutes.Stir in 35g of flour and cook for 1 minute to remove the raw taste of the flour.Gradually add 700ml of cold milk, stirring constantly to prevent lumps.Season with grated nutmeg, black pepper, and a little more salt to taste.Once the sauce is smooth and begins to thicken, add the blanched spinach and mix well.Assemble the Dish:Preheat the oven to 200°C (392°F).Grease a baking dish with a little oil.Layer the bottom of the dish with half of the potato slices.Spread half of the bechamel sauce with spinach over the potatoes.Sprinkle some grated cheese on top.Add another layer of potatoes, followed by the remaining bechamel sauce and a final sprinkle of cheese.Bake:Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly.Let it cool slightly before serving.

Serving Suggestions:

Serve this dish as a main course with a side salad or some crusty bread.Pair it with a light white wine for a complete meal.

Cooking Tips:

Ensure the spinach is well-drained to prevent excess moisture in the dish.For a richer flavor, you can add some grated Parmesan cheese to the bechamel sauce.

Nutritional Benefits:

Spinach is a great source of vitamins A, C, and K, as well as iron and calcium.Potatoes provide a good source of carbohydrates and fiber.

Dietary Information:

This dish can be made gluten-free by using gluten-free flour in the bechamel sauce.

Nutritional Facts (per serving):

Calories: 320Protein: 10gFat: 16gCarbohydrates: 35gFiber: 4g

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe:

It’s a comforting, hearty dish that’s perfect for a family meal.The creamy bechamel sauce perfectly complements the tender potatoes and spinach.It’s easy to make with simple, everyday ingredients.The baked cheese on top adds a deliciously gooey finish.

Conclusion:

This Potatoes and Spinach with Bechamel Sauce recipe is a perfect blend of flavors and textures. The creamy sauce, tender potatoes, and fresh spinach make it a dish that’s both satisfying and nutritious. It’s a versatile recipe that’s sure to become a favorite in your household. Don’t forget to share this delicious dish with friends and family!

Frequently Asked Questions:

Can I use frozen spinach?Yes, just make sure to thaw and drain it well before using.Can I substitute the milk in the bechamel sauce?You can use a dairy-free milk alternative like almond or soy milk for a lactose-free version.Can I add other vegetables?Absolutely! Mushrooms, zucchini, or bell peppers would be great additions.Can I make this dish ahead of time?Yes, you can assemble it ahead of time and bake it when ready to serve.How can I make this dish more flavorful?Add a pinch of cayenne pepper or some Dijon mustard to the bechamel sauce for extra flavor.Can I use a different type of cheese?Yes, any melting cheese like cheddar, Gruyère, or gouda would work well.What can I serve with this dish?A simple green salad or roasted vegetables would make a great side.How do I prevent the bechamel sauce from becoming lumpy?Add the cold milk gradually while whisking continuously to avoid lumps.Can I freeze this dish?It’s best enjoyed fresh, but you can freeze it for up to a month. Reheat in the oven.Is this dish vegetarian?Yes, it’s a vegetarian dish.