Ingredients

The following ingredients have 5 Servings
  • 2 russet potatoes, sliced ¼ inch thick
  • 1 (10 oz) package frozen spinach, thawed and drained
  • 1 large yellow onion, diced
  • 1 tablespoon olive oil
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon cayenne (optional)
  • ½ cup Parmesan cheese, grated
  • ½ cup Romano cheese, grated
  • 1 cup mozzarella cheese, grated

Instruction

  • Preheat oven to 375°F. Coat a 9x13-inch casserole dish with cooking spray. Set aside.
  • Heat olive oil in a skillet on medium-high heat. Sauté onions until translucent. Transfer onions to a large bowl.
  • Add spinach to bowl with onions. Add sour cream, mayonnaise, beaten eggs, garlic powder, salt, pepper, cayenne, Parmesan and Romano cheese. Stir until spinach mixture is well combined.
  • Layer slices of potato in an overlapping pattern on the bottom of the prepared casserole dish.
  • Pour spinach mixture over top of potatoes. Top with 1 cup mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15-20 minutes or until cheese on top is golden brown on the edges.
  • Rest for 5 minutes before serving.