Best Italian Potatoes And Aspinach Recipes

POTATO & SPINACH GRATIN

Potato & Spinach Gratin image

This Potato & Spinach Gratin is made using thinly sliced potatoes, layers of fresh spinach and topped with a cream sauce. Pure comfort food!

Provided by Julia Pinney

Time 2h15m

Number Of Ingredients 13

Ingredients

2 lb potatoes (peeled and cut into very thin slices)
1 small onion (thinly sliced)
1 bag fresh spinach
1 Cup cream
1 1/2 Cup Gouda cheese (grated)
2 clove Garlic (crushed)
1 Tablespoon olive oil
1 Teaspoon oregano
1 Teaspoon rosemary
Small bunch of fresh chopped parsley
Sea salt
Black pepper
Butter (to grease baking dish)

Steps:

Preheat oven to 350 degrees F. Grease a deep sided 8 inch round baking dish.
Place the spinach in a colander set over a bowl. Pour over boiling water to wilt the spinach. Squeeze out as much excess water as you can and set aside.
In a medium skillet set over medium heat, add the olive oil and sliced onions. Give a good stir and cook for about 10 minutes until softened and lightly golden. Set aside.
In a medium saucepan set over high heat, add the cream and bring to a boil and add the garlic, oregano, rosemary, fresh parsley (reserving a small amount for the top),salt and pepper. Stir and remove from heat.
Add the potatoes to the cream mixture and coat well. Spoon about half of the potatoes into the baking dish. Top with the onions, spinach and bout 2/3 of the cheese. Top with remaining potatoes, cheese and parsley.
Cover and bake for about 1 1/2 hours. Uncover and return to oven for 15 more minutes. Remove from oven and allow to set for about 10 minutes before serving.

Nutrition Facts : ServingSize 1 serving, Calories 365 kcal, Carbohydrate 22 g, Protein 14 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 91 mg, Sodium 382 mg, Fiber 3 g, Sugar 2 g

ROASTED POTATOES AND SPINACH

Roasted Potatoes and Spinach image

Crispy potatoes meet garlicky spinach for the perfect side dish.

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound small red-skinned potatoes, quartered
4 tablespoons unsalted butter, melted
1 tablespoon grainy mustard
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 cloves garlic, finely chopped

Steps:

Preheat the oven to 400 degrees F.
Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
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ITALIAN POTATOES AND SPINACH

Italian Potatoes and Spinach image

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

Ingredients

4 large russet potatoes, peeled and diced
3 tablespoons olive oil
6 -8 garlic cloves, thinly sliced
1 -2 teaspoon red pepper flakes
salt and pepper
1 (9 ounce) package microwavable package fresh spinach

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.

SPINACH POTATOES

Spinach Potatoes image

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

Ingredients

2 tablespoons butter
1 large onion, chopped
2 (3 ounce) packages pancetta bacon, finely chopped
5 large potatoes, peeled and thinly sliced
salt and pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 cups shredded Mexican cheese blend
1 pint heavy cream

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

ITALIAN POTATOES AND ASPINACH

Italian Potatoes and aSpinach image

Caution - this is quite addictive

Provided by Carol Brunell

Categories Potatoes

Time 45m

Number Of Ingredients 6

Ingredients

4 large russet potatoes, peeled and diced
3 Tbsp olive oil
6-8 garlic cloves, thinly sliced
1-2 tsp red pepper flakes
salt and pepper to taste
9 oz fresh spinach in a microwavable bag

Steps:

1. Boil potatoes in salted water until tender, drain in a colander reserving 1/4 cup of liquid
2. Let potatoes steam for 3 minutes then place in a serving dish
3. While potatoes are cooking, place oil, red pepper flakes and garlic in a small skillet and cook slowly over low heat until garlic is browned
4. When potatoes are ready cook spinach according to package directions
5. Add spinach and garlic-red pepper oil(and some reserved cooking liquid if needed) to the potatoes, season with salt and pepper and toss. Serve at once