Spinach and Potatoe Casserole
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- 8 large
- russet potatoes
- 1 1/2 stick
- butter, room temperature
- 2 c
- onion, vadalia or spanish, minced
- 2 c
- prosciutto, minced
- 2 pkg
- spinach, frozen, chopped
- 1/2 c
- parmesan cheese, grated
- 1 c
- sour cream
- 3/4 c
- milk, hot
- salt and freshly ground pepper, to your own deired preference
- 1 c
- swiss cheese, grated (i prefer baby swiss, but regular will work too)
1Bake the potatoes in a 375 degree oven until tender. Set aside until cool enough to handle. When cool, cut the potatoes in halves length wise and scoop pulp into a mixing bowl.
2Melt 1 stick of butter in a skillet. When the butter is melted, add the onions and saute until clear or soft (about 10 minutes).
3Add prosciutto, and drained spinach to the onion mixture. Cook another 5 minutes.
4Turn off heat and add parmesan cheese to the onion mixture. Stir till well blended.
5Add 1/2 stick butter, hot milk, and sour cream to the potatoe pulp. Add salt and pepper to taste and mash well.
6Stir in the onion/spinach mixture (combine well).
7Pour mixture into a well greased/buttered baking dish (one that has a lid) and smooth the top.
8Sprinkle the top lightly with salt and pepper. Scatter the grated cheese on top. Cover with a buttered baking lid and set aside till ready to bake If refridgerated, bring casserole to room temperature before baking).
9Bake the covered casserole at 375 degrees for 30 minutes. Uncover and bake another 15 minutes. Remove from oveb and serve hot.