There are some dishes that just seem made for sharing, and this oven baked 4-ingredient creamed spinach potato bake is one of them. It has that comforting church-supper quality folks around the Midwest have always loved: humble pantry ingredients, easy preparation, and a bubbling casserole dish that comes out of the oven smelling rich and hearty. When a recipe disappears fast at a potluck, you know it has earned a place in the family recipe box, and this one does it with tender potatoes, creamy spinach, and a golden top that makes everyone come back for another spoonful.
This bake fits right alongside roast chicken, baked ham, pork chops, or even a simple meatloaf supper. For a lighter plate, serve it with a crisp green salad, steamed green beans, or sliced tomatoes, and if you are setting it out for a gathering, it pairs especially well with other potluck favorites like deviled eggs, fruit salad, and buttered rolls.
Oven Baked 4-Ingredient Creamed Spinach Potato Bake
Servings: 6 to 8
Ingredients
2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
Directions
1. Preheat the oven to 375 degrees Fahrenheit and lightly butter a medium casserole dish.
2. Spread a thin layer of the creamed spinach in the bottom of the dish, then arrange a layer of sliced potatoes over it. Spoon over more creamed spinach, sprinkle with some of the cheese, and continue layering until all the potatoes, spinach, and cheese are used. Dot the top with the butter.
3. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking for 20 to 30 minutes more, until the potatoes are fork-tender and the top is lightly browned.
4. Let the casserole rest for 10 minutes before serving so the layers can settle and scoop neatly.
Variations & Tips
Add onion: If you want a little more savoriness, tuck thin slices of sweet onion between the potato layers. It adds an old-fashioned casserole flavor that goes beautifully with the spinach.
Use different cheese: Sharp cheddar gives this bake a fuller flavor, while mozzarella makes it especially mild and stretchy. Monterey Jack is another fine choice if that is what you have in the refrigerator.
Slice potatoes evenly: Try to keep the potato slices thin and uniform so they cook through at the same rate. A mandoline makes quick work of it, but a steady hand and a sharp knife will do just fine.
Make it ahead: You can assemble the casserole a few hours ahead, cover it, and refrigerate it until baking time. If it goes into the oven cold, add a few extra minutes to the covered baking time.
Check for doneness: Potatoes can vary, so test the center with a fork or the tip of a knife before taking the dish out for good. If the middle still feels firm, cover loosely and bake a little longer.
