Spinach Artichoke Au Gratin Potatoes
A comforting dish combining the rich flavors of spinach and artichoke in a cheesy, creamy mix with tender potatoes, perfect for any gathering.
Ingredients
Main Ingredients
- 4 large Potatoes (Yukon Gold or Russet) Provides a buttery texture.
- 2 cups Fresh Spinach Adds color and freshness.
- 1 cup Artichoke Hearts Canned or frozen, drained if canned.
- 8 oz Cream Cheese Softened for mixing.
- 1 cup Sour Cream Provides a tangy twist.
- 1.5 cups Shredded Cheese (Mozzarella or Parmesan) For topping and flavor.
- 3 cloves Garlic Fresh minced for flavor.
- 1 tbsp Nutritional Yeast Optional, for cheesy flavor.
- to taste Salt Enhances flavors.
- to taste Pepper Enhances flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine softened cream cheese, sour cream, minced garlic, and a pinch of salt and pepper, mixing until smooth and creamy.
- Fold in fresh spinach and artichoke hearts until evenly distributed.
- Slice potatoes thinly to about 1/8 inch thick and layer half of them in the bottom of the greased baking dish.
- Spread half of the spinach-artichoke mixture over the potatoes, followed by a sprinkle of cheese.
- Repeat the layers with the remaining potatoes, spinach-artichoke mixture, and top with leftover cheese.
Baking
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, until bubbly and golden brown.
- Let it cool slightly before serving.
Notes
You can substitute dairy-free versions of cream cheese and sour cream for a healthier or vegan option. Additional toppings like truffle oil can be added before serving for a festive touch.