Potato and Spinach Casserole

This is an easy and very tasty dish and is an excellent way to use your fresh spinach. It was adapted from one presented in Maryana Vollstedt’s 2000 wonderfiul The Big Book of Casseroles.

3 pounds waxy potatoes, unpeeled and thinly sliced
1 yellow bell pepper, seeded and cut into ½” dice
3 cups grated Swiss cheese
Salt and freshly ground black pepper, to taste
1 pound spinach, washed and drained
1 tablespoon butter, cut into small pieces
1 cup rich stock

Preheat oven to 350° F. Lightly coat a 9 x 13” baking pan with oil or butter. Place half of the potatoes into the pan, topping with half of the bell pepper and cheese. Season with salt and pepper. Place spinach on top, and then repeat with another layer of potato slices, bell pepper, and cheese. Season again with salt and pepper. Dot the top with butter and pour stock evenly over the mixture.

Bake uncovered until the potatoes are tender and the top is golden, about 1 hour.

Potato and Spinach Casserole

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