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Cheesy Spinach and Potato Casserole with Parmesan Breadcrumb Topping
Original recipe: 6 servings · Prep: 20 min · Cook: 60 min · Total: 90 min
By PanPotPlates Editorial TeamPublished May 8, 2026 | Updated Oct 17, 2026
American-Inspired
90 mins
casserolescomfortfoodeasyleftovers
Cheesy Spinach and Potato Casserole with Parmesan Breadcrumb Topping is a practical PanPotPlates recipe built for dependable weeknight cooking. Estimated timing (not kitchen-tested): preparation 20 minutes; cooking 60 minutes; additional elapsed time 10 minutes; total about 90 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
20 min
Cook
60 min
Total
90 min
Servings
6
Difficulty
easy
Cuisine
American-Inspired
Ingredients
Servings
6
- 4 cups peeled and thinly sliced potatoes (Yukon Gold or Russet)
- 3 cups fresh spinach, roughly chopped
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup breadcrumbs (preferably panko)
- Cooking spray or butter for greasing the casserole dish
Instructions
-
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
-
Bring a large pot of salted water to a boil. Add sliced potatoes and cook for 5 minutes until just tender but not falling apart. Drain and set aside.
-
In a large skillet over medium heat, melt butter. Add diced onion and cook until translucent, 4-5 minutes.
-
Add minced garlic and cook 1 minute until fragrant, stirring to prevent burning.
-
Sprinkle flour over onion and garlic, stirring constantly to form a roux. Cook 2 minutes to eliminate raw flour taste.
-
Gradually whisk in milk, stirring until sauce thickens and is smooth, about 4-5 minutes.
-
Remove sauce from heat and stir in cheddar, mozzarella, 1/4 cup Parmesan, salt, pepper, and nutmeg until cheese melts.
-
Fold in chopped spinach, allowing residual heat to gently wilt the greens.
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In the casserole dish, layer half the potatoes evenly. Pour half the cheese and spinach sauce over potatoes. Repeat layers, smoothing the top.
-
Combine breadcrumbs with remaining 1/4 cup Parmesan and sprinkle evenly over casserole.
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Bake uncovered 35-40 minutes, until topping is golden and casserole is bubbly at edges.
-
Let casserole cool 10 minutes before serving to set for easier slicing.
-
Refrigerate promptly in a covered container for up to 3 days or freeze up to 3 months. Reheat to 165 F (74 C).
Tips
Pan Or Pot Required
For this hearty and comforting Cheesy Spinach and Potato Casserole , you'll need cookware suited for its stepwise preparation and baking, fitting perfectly into our Casseroles category.
Cookware Size Guidance
Use a standard 9x13-inch (approximately 3-quart) casserole dish for this Cheesy Spinach and Potato Casserole .
Cookware
Use the stated 9x13-inch baking dish; different dish sizes change depth and cooking time.
Leftovers Quality
Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.
Timing note
Allow for preparation, potato boiling, sequential sauce cooking, 35-40 minutes baking and 10 minutes resting.
Storage
Refrigerate promptly in a covered container for up to 3 days or freeze up to 3 months. Reheat to 165 F (74 C).
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