This is my go-to, no-fuss spring side dish: thinly sliced white potatoes layered in a ceramic casserole dish with handfuls of fresh baby spinach scattered over the top, plus just two more pantry ingredients to bring it all together. It’s loosely inspired by simple Amish-style cooking—humble ingredients, oven-baked, and very comforting—but pared down to four ingredients so it fits real weeknight life. I love that I can prep it in about 10 minutes, pop it in the oven, and let it bake while I wrangle work emails or help with homework.
I usually serve these spring spinach potatoes alongside roasted chicken, grilled pork chops, or simple baked fish. They’re also great with scrambled eggs or an omelet for a cozy breakfast-for-dinner situation. Add a crisp green salad or sliced tomatoes on the side to keep the meal light and fresh, and if you want to dress it up a bit, a spoonful of sour cream or a sprinkle of extra salt and pepper at the table works really well.
Oven-Baked Amish Spring Spinach PotatoesServings: 4
Ingredients
1 1/2 pounds white potatoes, scrubbed and thinly sliced (about 1/8 inch)
4 cups loosely packed fresh baby spinach, rinsed and dried
3 tablespoons unsalted butter, melted (plus a little extra for greasing the dish)
1 teaspoon kosher salt, plus more to taste
Directions
Preheat your oven to 375°F (190°C). Lightly butter a medium ceramic casserole dish (about 8x8 inches or similar) so the potatoes don’t stick.
Scrub the white potatoes and pat them dry. Leaving the skins on, slice them into thin rounds, about 1/8 inch thick, so they cook through evenly in the oven.
Spread the sliced potatoes in an even layer in the bottom of the buttered ceramic casserole dish, overlapping them slightly like shingles as you go.
Season the potatoes evenly with the kosher salt, sprinkling it over the entire surface so each bite has some flavor.
Using your hands, scatter the fresh baby spinach over the raw sliced potatoes in the casserole dish, tucking some leaves down between the potatoes and letting the rest sit loosely on top. It will look like a lot of spinach, but it wilts down as it bakes.
Drizzle the melted butter evenly over the spinach and potatoes, making sure to hit the corners and edges of the dish so everything gets a bit of richness.
Cover the ceramic casserole dish tightly with foil to trap steam and help the potatoes cook through. Place it on the middle rack of the preheated oven.
Bake, covered, for 35–40 minutes, until the potatoes are tender when pierced with a fork. Carefully remove the foil (watch for steam), then return the dish to the oven, uncovered, for another 10–15 minutes to let the top dry out slightly and get lightly golden around the edges.
Remove from the oven and let the casserole rest for about 5–10 minutes before serving. Taste and add a pinch more salt at the table if needed. Scoop out generous spoonfuls, making sure to grab both potatoes and spinach in each serving.
Variations & Tips
You can tweak this simple base in a bunch of ways without making your life harder. For a little extra flavor, sprinkle 1/2 teaspoon of garlic powder or onion powder over the potatoes along with the salt. If you’re not worried about keeping it strictly four ingredients, add a handful of shredded cheddar or Swiss cheese on top after you remove the foil, then bake uncovered until melted and lightly browned. For a slightly lighter version, swap half of the melted butter for olive oil. If you prefer softer spinach, scatter half the spinach under the potatoes and half on top so it really cooks down. To stretch the dish for more people, increase the potatoes to 2 pounds and use a larger casserole; just add 5–10 minutes to the covered bake time and check for tenderness. Food safety tips: Always wash and dry the spinach thoroughly before using to remove any grit. Keep sliced potatoes out of standing water once prepped so they don’t get slimy; if you need to hold them for more than 20–30 minutes, store them in cold water in the fridge and dry well before baking. Use oven mitts when removing the hot ceramic dish and foil, and open the foil away from your face to avoid steam burns. Refrigerate leftovers within 2 hours in a shallow container and reheat thoroughly in the oven or microwave before eating.
