SPINACH POTATOES
This is a rich and cheesy potato dish filled with spinach and Italian bacon.
Provided by ERINSANDERS
Categories Side Dish Potato Side Dish Recipes
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
- Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
- Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g
SPICED POTATOES AND SPINACH
Steps:
- In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes.
- Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.
DICED POTATO CASSEROLE WITH VEGETABLES
You can use any kind of vegetables for this casserole, whatever you have in your fridge - zucchini, broccoli, tomatoes. Don't dice the vegetables too small, all the vegetables should be about the same size.
Provided by Toi
Categories Fruits and Vegetables Vegetables Squash
Time 52m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
- Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
- Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
- Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.
Nutrition Facts : Calories 587.3 calories, Carbohydrate 50.9 g, Cholesterol 88.8 mg, Fat 31.2 g, Fiber 6.4 g, Protein 27.8 g, SaturatedFat 18.3 g, Sodium 833.5 mg, Sugar 8.3 g
ITALIAN POTATOES AND SPINACH
Caution! This is quite addictive. I made this wonderful peasant style recipe tonight with some changes from the original. This is my adapted version.
Provided by Lorac
Categories Spinach
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling salted water until tender and drain in a colander reserving 1/4 cup of liquid.
- Let potatoes steam 3 minutes, shaking once, then remove to a serving dish.
- While potatoes are cooking, place oil, garlic and red pepper flakes in a small skillet and cook slowly over low heat until garlic is lightly browned.
- When potatoes are ready, cook spinach according to package directions.
- Add spinach, garlic-pepper oil (and some reserved liquid if needed) to potatoes, toss, season with salt and pepper and serve at once.
DICED POTATOES WITH SPINACH
A simple, spicy (but not too much) side dish, adapted from Madhur Jaffrey's World of the East Vegetarian Cooking. I didn't have quite enough spinach on hand when I made this, so I added about half a can of chickpeas, which fit in nicely with the flavors and textures.
Provided by pattikay in L.A.
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 2 1/2 qts water to a boil. Peel potatoes and cut into 3/4 inch cubes, then add to boiling water with 1 T salt.
- Bring to a boil again. Cover, turn heat to low and cook potatoes till just tender, about 6 minutes. Do not overcook.
- Drain, spread out and leave to cool (I just left mine in the colander rather than spread and it was fine).
- If using fresh spinach, wash and drop into large kettle of boiling water to wilt.
- Drain and squeeze out as much liquid as you can and chop fine. (if using frozen, cook according to package directions, drain and squeeze out liquid) Set spinach aside.
- Heat oil in a heavy, 12-inch, preferably nonstick skillet over medium high heat.
- When very hot, put in mustard seeds. As soon as the seeds begin to pop (a few seconds), add the onion and garlic.
- Turn heat to medium and fry for 3-4 minutes. Onions should turn very lightly brown on the edges.
- Put chopped spinach in skillet and keep stirring and frying for about 10 minutes.
- Add the cooked potatoes, garam masala and cayenne pepper and chickpeas (if desired). Stir and mix gently till potatoes are heated through. (Add a dash of salt if needed.).
Nutrition Facts : Calories 462.9, Fat 21.6, SaturatedFat 2.8, Sodium 1940.6, Carbohydrate 60.8, Fiber 10.2, Sugar 3.8, Protein 10.6
DICED POTATOES SAUTEED WITH GARLIC AND PARSLEY
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Using a chefs knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack 2 or more slices together and cut them into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook. Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain. Allow the potatoes to air dry. The potatoes may be held at this point for several hours without blackening.
- Meanwhile prepare the persillade by mixing together the garlic and the parsley. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. Drain and discard the oil if you wish. Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely. (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.
- Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.
SPINACH POTATOES
This potato dish is considered a special treat even by my grandchildren and great-grandchildren. It came to me from a dear friend who was raised on a farm in Kansas, and it's one of my personal favorites. The creamy spuds, spinach and melted cheese provide down-home flavor that can't be beat. It's a great side to bring to a potluck.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the potatoes, sour cream, butter, sugar, salt and pepper. Add the spinach, chives and dill. Spoon into a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 20 minutes or until heated through.
Nutrition Facts :
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SPINACH POTATO CASSEROLE RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
4.7/5 (7)Total Time 42 minsCategory Dinner, Lunch, Main Course, Side DishCalories 546 per serving
- Transfer peeled and diced potatoes into a pot and pour water in. Use just enough water so they all are submerged. Add salt (I used 2 teaspoons per 3 cups of water). Cover with lid and bring to a boil. Then, reduce the heat to low and simmer until they are almost done (don’t overcook).
- Meanwhile: Heat oil in a large frying pan/skillet and add onion in. Sauté until translucent, about 4 minutes. Add fresh spinach in stages and sauté until all leaves are wilted. Now, stir in minced garlic and cook until it releases its aroma. Turn off the heat. In a small bowl, mix together sour cream, salt, black pepper, oregano and garlic powder until smooth.
- Drain the water from potatoes and combine them with spinach and sour cream mixture (either in the pot or directly in an oven-proof dish). Pour the mixture in an oven-proof dish (see note 6) and cover with grated cheese.
SPINACH WITH DICED POTATO RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
3/5 (1)Total Time 25 minsCategory LunchCalories 197 per serving
- Chop the onions, spinach, slice the garlic cloves and dice the potato in a bowl. Take a pan and heat 2 teaspoons of olive oil, then add mustard seeds, cumin seeds and curry leaves. As soon as the seeds start to crackle, add the sliced garlic cloves, chopped onions, diced potato and the chopped spinach to it. Mix the ingredients properly.
- Add salt as per your taste and a pinch of turmeric. Mix all the ingredients and cover it with a lid. Let the vegetables simmer for a couple of minutes. Remove the lid, and again mix the ingredients well. Once cooked, turn off the heat. Sprinkle 1/2 tsp of fresh lemon juice on the top. Serve hot with rice or chapattis, enjoy!
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