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Ingredients
For the Casserole
3 cups fresh spinach, chopped
3 cups cooked potatoes, diced or mashed (optional: Yukon Gold or Russet)
1 cup shredded Monterey Jack cheese
½ cup grated Parmesan cheese
1 cup heavy cream
½ cup sour cream
3 tbsp unsalted butter, melted
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg (optional)
For the Topping
½ cup shredded Monterey Jack or Parmesan
1–2 tbsp butter, cut into small pieces
Fresh parsley, chopped for garnish
Directions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large bowl, combine cooked potatoes (if using), chopped spinach, heavy cream, sour cream, Monterey Jack, Parmesan, melted butter, garlic, salt, pepper, and nutmeg. Mix until creamy.
Transfer mixture to the prepared baking dish and smooth the top.
Sprinkle with additional cheese and dot with butter pieces.
Bake for 25–30 minutes until bubbly and the top is golden.
Optional: Broil for 1–2 minutes at the end for an extra golden crust.
Garnish with fresh parsley before serving.
Serving Tips
Serve alongside steak, roasted chicken, or seafood for a decadent side.
Can be prepared ahead and baked just before serving.
Leftovers reheat well in the oven at 350°F (175°C) until warmed through.
Nutritional Information (Per Serving – Approximate, serves 6)
Calories: 340
Protein: 14 g
Fat: 24 g
Carbohydrates: 16 g
Sugar: 3 g
Fiber: 3 g
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