Potato, Spinach, & Mushroom Casserole

Recipe by Cookin Kit
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400.
  • Grease 2 large baking sheets& set them aside.
  • Scrub potatoes under cold water.
  • Do not peel.
  • Cut potatoes lengthwise into 1/4 inch thick slices.
  • Place slices in a large bowl.
  • Add 4 T olive oil, garlic, salt and pepper to bowl.
  • Toss the potatoes gently coating them as best you can.
  • It is easiest to do by hand, but a little messy.
  • Once tossed, lay potatoes out on prepared baking sheets.
  • Try not to overlap.
  • Cover pans tightly with aluminum foil& bake for 30 minutes (see below what to do while potatoes are baking).
  • When done, remove pans from oven.
  • Uncover to cool.
  • Do not turn oven off.
  • While potatoes are baking, heat remaining 2 T oil in a large pot.
  • Add onions and cook over medium heat until soft (about 5 minutes).
  • Add mushrooms until they throw off their juices (about another 5 minutes).
  • Stir in spinach.
  • then add salt& pepper to taste.
  • Cover and cook til spinach wilts (about 4 minutes).
  • Uncover and cook off any liquid in the pot.
  • Remove the pot from heat and stir in ricotta.
  • Grease a 13 X 9 inch baking pan.
  • Line the bottom of pan with 1/3 of potatoes.
  • Spoon 1/2 spinach mixture over layer of potatoes& sprinkle with 1/3 of cheese.
  • Make another layer of potatoes, cover with remaining spinach mixture& another 1/3 of the cheese.
  • Lastly, cover with remaining potatoes& sprinkle the rest of the cheese.
  • Bake until the casserole turns golden brown on top.
  • Approximately 25 minutes.
  • Remove pan from oven& let settle for 5 minutes before cutting up slices.
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