Florentine potato bake
Discover the Florentine Potato Bake — a deliciously creamy and cheesy dish perfect for any meal. Layers of tender potatoes, fresh spinach, aromatic thyme, and savory parmesan cheese, all brought together with rich heavy whipping cream. An easy-to-make, comforting recipe that your family will love!
- 01 Jul 2024
- Cook time 70 min
- Prep time 20 min
- 8 Servings
- 8 Ingredients
Florentine potato bake is a delightful and creamy dish that combines the richness of heavy whipping cream with the earthy flavors of spinach, potatoes, and garlic. This recipe is topped with a generous amount of grated parmesan cheese, making it an irresistible side or main dish for any meal.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Rinse and dry the spinach.
- Sauté the spinach in a pan over medium heat until wilted. This should take about 3-4 minutes.
- Once wilted, transfer it to a paper towel-lined plate to drain excess moisture.
- Peel the potatoes and slice them thinly (about 1/8 inch thick). A mandoline slicer can be helpful for this task.
- Peel and thinly slice the onion.
- Mince the garlic cloves.
- In a greased 9x13-inch baking dish, start by layering one-third of the potato slices in an even layer.
- Next, add half of the sautéed spinach, followed by half of the sliced onions and some minced garlic.
- Sprinkle with a little bit of fresh thyme and a portion of the grated parmesan cheese.
- Repeat this layering process: another one-third of the potatoes, remaining spinach, remaining onions, garlic, thyme, and some more grated parmesan cheese.
- Finish with the final one-third layer of potato slices on top.
- Pour the heavy whipping cream evenly over the entire dish.
- Press down lightly to ensure the cream seeps through all the layers.
- Sprinkle the remaining grated parmesan cheese evenly over the top layer of potatoes.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Allow the Florentine potato bake to rest for about 10 minutes before serving. This will help the dish set and make it easier to cut into portions.
Tips:
- For best results, use fresh spinach and potatoes to ensure maximum freshness and flavor. Wash and dry them thoroughly before use.
- To save time, you can slice the potatoes thinly using a mandoline slicer. This will ensure even cooking and create a more uniform bake.
- Consider adding a pinch of nutmeg to the cream mixture for an extra layer of flavor. Nutmeg pairs wonderfully with the cream and spinach.
- If you prefer a bit of crunch, you can add some breadcrumbs mixed with a little melted butter on top of the dish before baking.
- Allow the Florentine potato bake to sit for a few minutes after removing it from the oven. This will help the dish set and make it easier to serve.
- Feel free to experiment with additional herbs such as rosemary or oregano to customize the flavor profile to your liking.
With its rich flavors and creamy texture, Florentine potato bake is sure to become a favorite in your household. This dish is perfect for family dinners or gatherings, offering a satisfying and comforting experience that pairs well with a variety of main courses.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 4.17g | 11% |
| Sugar 4.18g | 4% |
| Fat | |
| Fat 24g | 28% |
| Saturated 15g | 50% |
| Cholesterol 77mg | - |
| Vitamins | |
| Vitamin A 330ug | 36% |
| Choline 36mg | 6% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 1.78mg | 11% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 55ug | 14% |
| Vitamin B12 0.23ug | 9% |
| Vitamin C 40mg | 43% |
| Vitamin E 1.06mg | 7% |
| Vitamin K 110ug | 95% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 1.62mg | 15% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 860mg | 25% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 1.16mg | 11% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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