Potato, Mushroom, and Spinach Casserole


  • 2-3 lbs fingerling potatoes
  • ½ to ¾ lbs sliced mushrooms (white, cremini, or a variety)
  • 1 lb fresh spinach
  • 1 medium onion, chopped (substitute one leek)
  • 3 Tablespoon olive oil
  • 1½ teaspoon salt
  • 1 teaspoon pepper
  • 4 cloves garlic (or 1½ inches of grated garlic in the tube, available in the produce section of most grocery stores)
  • 8 oz ricottta cheese
  • 1 egg, beaten
  • ½ lb gruyère cheese, grated


  1. Wash potatoes and boil, unpeeled, until soft.  Drain and cool, then cut the potatoes into 1/3  to ½ inch slices.
  2. Preheat oven to 400ºF.
  3. Cook onions over medium heat until soft (about 5 minutes) in 2 Tablespoons of olive oil.  Add the sliced mushrooms, the garlic, and the remaining olive oil.  Sautee until the liquid evaporates, about another 5 minutes.  Stir in spinach and add salt and pepper.  Cover and cook until spinach wilts (about 4 minutes).  Uncover and allow all liquid to evaporate.  Remove the pot from heat.
  4. Mix the beaten egg and ricotta.  Stir into the mushroom and spinach mix.
  5. Grease a 13 x 9 inch baking pan.  Line the bottom of pan with 1/3 of potatoes.  Spoon half of spinach mixture over layer of potatoes and  sprinkle with 1/3 of cheese.  Make another layer of potatoes, cover with remaining spinach mixture and another 1/3 of the cheese.  Lastly, cover with remaining potatoes and sprinkle the rest of the cheese.
  6. Bake approximately 25 minutes.  Remove pan from oven and let settle for 5 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *