Cooking Techniques
PanPotPlates
Cheesy Spinach and Potato Casserole with Parmesan Breadcrumb Topping
By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished May 8, 2026 · Updated May 11, 2026
American-Inspired
65 mins
casserolesvegetarianfamily-friendlycomfortfoodeasyfreezableleftovers
Cheesy Spinach and Potato Casserole with Parmesan Breadcrumb Topping is a practical PanPotPlates recipe built for dependable weeknight cooking.
Prep
20 min
Cook
45 min
Total
65 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.
-
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.
-
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months. Reheat covered in a 350°F (175°C) oven until warmed through.
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 Swap Guidance
readcrumb Topping , you can adapt using these PanPotPlates -approved cookware options: Deep Baking Dish or Ovenproof Pan: Any glass, ceramic, or metal dish with 2–3 quart capacity works well if oven-safe to 375°F (190°C).
Leftovers Quality
Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.
Frequently Asked Questions
- Can I make Cheesy Spinach and Potato Casserole with Parmesan Breadcrumb Topping ahead?
- Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
- What cookware works best?
- Use a oven-safe skillet or casserole dish and avoid crowding so the recipe cooks evenly.
- How do I know it is done?
- Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.
Customize this Cheesy Spinach and Potato Casserole to meet dietary needs or ingredient availability with these substitutions:
- Potatoes: Substitute Yukon Gold or Russet with sweet potatoes for a naturally sweeter, nutritious option.
- Spinach: Swap fresh spinach with kale, Swiss chard, or frozen spinach (well-drained) to vary greens.
- Butter: Use olive oil or dairy-free margarine to make the dish dairy free.
- Milk: Replace whole milk with unsweetened almond, oat, or another plant-based milk for vegan and dairy-free adaptations, preserving creaminess.
- Cheeses: Use vegan cheese alternatives or nutritional yeast to create a vegan-friendly version with cheesy flavor.
- Flour: Swap all-purpose flour for gluten-free flour blends or cornstarch to suit gluten-free diets.
- Breadcrumbs: Use gluten-free panko or crushed gluten-free crackers for a crispy, allergen-friendly topping.
These simple ingredient swaps keep the casserole flavorful, family-friendly, and adaptable without sacrificing texture or comfort, supporting vegetarian, vegan, dairy-free, or gluten-free needs.
Storage and Reheating
Cool Cheesy Spinach and Potato Casserole with Parmesan Breadcrumb Topping before storing. Refrigerate leftovers in an airtight container for up to 4 days.
Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.
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