Creamed Spinach and Potato Casserole

Ingredients

Potatoes

4 large, peeled and sliced

Spinach

4 cups, fresh or 2 cups frozen, thawed and drained

Unsalted butter

4 tablespoons

All-purpose flour

1/4 cup

Milk

2 cups

Cheddar cheese

2 cups, grated

Nutmeg

1/4 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large pot, place the sliced potatoes and cover them with water. Bring to a boil and cook for about 15 minutes, until tender but still firm. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Stir in the flour to create a smooth roux, cooking for about 2 minutes while stirring constantly.
4. Gradually whisk in the milk, continuing to stir until the sauce comes to a boil and thickens, about 5 minutes.
5. Stir in the spinach, salt, black pepper, and nutmeg into the sauce, mixing well until the spinach is evenly distributed.
6. In a greased casserole dish, arrange half of the cooked potatoes in a single layer. Pour half of the creamy spinach sauce over the potatoes, spreading it evenly.
7. Repeat the layers with the remaining potatoes and the rest of the spinach sauce.
8. Sprinkle the grated cheddar cheese generously over the top of the casserole.
9. Bake in the preheated oven for 30 minutes, or until the cheese is golden, bubbly, and slightly crispy.
10. Allow the casserole to cool for a few minutes before serving to allow the flavors to meld together.