Potato, Spinach & Ricotta Bake

This Potato, Spinach & Ricotta Bake is a comforting, all-in-one casserole that layers tender potatoes, vibrant spinach, and creamy ricotta under a blanket of melted cheese and juicy cherry tomatoes. Inspired by Italian frittatas and gratins, it transforms simple, everyday ingredients into a showstopping main or side dish. Whether you’re feeding family at a weeknight dinner or entertaining guests, this bake delivers hearty satisfaction, bright pops of flavor, and effortless preparation—all in a single pan.

Cooking Time

• Preparation: 20 minutes (peeling, chopping, whisking)

• Cooking Potatoes: 15–20 minutes

• Sautéing Vegetables: 3–4 minutes

• Assembly: 10 minutes

• Baking: 35 minutes

• Total Active Time: 48 minutes

• Total Elapsed Time: Approximately 1 hour 15 minutes

Ingredients

• 900 g (2 lb) potatoes, peeled and diced

• 100 g (4 oz) cheese (mozzarella, cheddar, or gouda), shredded

• 2 tbsp olive oil, divided

• Salt and freshly ground black pepper, to taste

• 1 medium onion, finely chopped

• 1 cup (100 g) fresh spinach, chopped

• 15 cherry tomatoes, halved

• 3 large eggs

• 200 g (7 oz) ricotta cheese

Step-by-Step Cooking Directions

1. Cook the Potatoes
   Bring a large pot of salted water to a boil. Add diced potatoes and simmer 15–20 minutes until fork-tender. Drain thoroughly and set aside to steam off excess moisture.

2. Sauté the Vegetables
   In a skillet over medium heat, warm 1 tbsp olive oil. Add the chopped onion and sauté until soft and translucent, about 3 minutes. Stir in the chopped spinach and cook 1–2 minutes until just wilted. Season lightly with salt and pepper. Remove from heat.

3. Prepare the Egg & Ricotta Mixture
   In a mixing bowl, whisk together the eggs, ricotta, a pinch of salt, and black pepper until smooth and homogenous.

4. Assemble the Bake
   Preheat your oven to 200 °C (400 °F). Grease a 20×30 cm (8×12″) baking dish with the remaining olive oil. Layer the cooked potatoes evenly on the bottom. Spread the sautéed onion-spinach mixture over the potatoes. Pour the egg–ricotta mixture uniformly across the dish. Sprinkle shredded cheese on top, then arrange halved cherry tomatoes, cut side up.

5. Bake the Dish
   Place the casserole in the preheated oven and bake 35 minutes, until the top is golden brown and the filling is set (no wobble in the center).

6. Serve
   Remove and allow to cool 5 minutes before slicing. Serve warm as a standalone main, hearty side, or part of a brunch spread.

Nutritional Information (per serving; makes 6 servings)

• Calories: 280 kcal

• Protein: 12 g

• Carbohydrates: 28 g

• Dietary Fiber: 3 g

• Sugars: 3 g

• Total Fat: 14 g

• Saturated Fat: 6 g

• Sodium: 420 mg

The Origins and Popularity of the Recipe

Rooted in Mediterranean and Italian home cooking, layered bakes like gratins and frittatas marry starches, vegetables, dairy, and eggs for a one-dish meal. Potatoes feature prominently in French gratin dauphinois, while ricotta-based egg bakes appear in Italian cucina povera. This hybrid combines both traditions with fresh spinach and tomatoes for color and nutrition. Its ease and all-in-one nature have made it a staple on family tables and social media food feeds.

Reasons Why You’ll Love the Recipe

• Simplicity: Minimal prep and only one baking dish required.

• Flavor Contrast: Earthy potatoes, sweet tomatoes, creamy ricotta, and melty cheese.

• Textural Delight: Tender interior with a crisp, golden top.

• Versatility: Serves as breakfast, lunch, dinner, or brunch.

• Crowd-Pleasing: Mild flavors appeal to kids and adults alike.

Health Benefits

Potatoes provide complex carbohydrates, potassium, and vitamin C. Spinach offers iron, fiber, and antioxidants like lutein. Eggs and ricotta deliver high-quality protein and calcium. Olive oil contributes heart-healthy monounsaturated fats. Tomatoes add vitamin A and lycopene, an anti-inflammatory antioxidant. This balanced dish fuels and nourishes.

Serving Suggestions

• Fresh Green Salad: Arugula, cucumber, and lemon vinaigrette lighten the plate.

• Crusty Bread: Garlic toast or baguette slices for dipping.

• Protein Side: Grilled chicken breast or sautéed shrimp adds more protein.

• Yogurt Dollop: Cool Greek yogurt or sour cream on the side for tang.

Common Mistakes to Avoid

• Wet Potatoes: Drain and let potatoes steam-dry to prevent a soggy bake.

• Uneven Cheese Distribution: Sprinkle cheese uniformly to ensure even melting.

• Overbaking: Remove when the center is just set; it will continue to cook as it cools.

• Undercooking Onions: Ensure onions are translucent for maximum sweetness.

Pairing Recommendations

• Wine: A crisp Pinot Grigio or lightly oaked Chardonnay.

• Beer: A wheat ale or blonde lager.

• Non-Alcoholic: Sparkling water with mint or iced herbal tea.

Cooking Tips

• Cheesy Crust: Increase cheese by 25 g and broil for 3–5 minutes to get extra bubbly.

• Herbal Boost: Stir fresh basil or oregano into the egg–ricotta mixture.

• Make-Ahead: Assemble the night before and bake fresh in the morning.

• Potato Varieties: Russets yield fluffier texture; Yukon Golds deliver creamier results.

Similar Recipes to Try

• Classic Potato Gratin

• Spinach & Feta Frittata

• Vegetable Moussaka

• Cheesy Zucchini Bake

• Breakfast Egg & Potato Casserole

Variations to Try

• Meaty Addition: Stir in cooked bacon, sausage, or diced ham between layers.

• Spicy Kick: Add chopped jalapeños or red pepper flakes to the sauté.

• Goat Cheese Swap: Replace ricotta with tangy goat cheese for deeper flavor.

• Vegan Version: Use silken tofu blended with plant-based milk instead of eggs and ricotta; omit cheese or use vegan cheese.

• Mushroom Medley: Sauté mushrooms with onions for an earthy layer.

Ingredient Spotlight

Ricotta Cheese: Ricotta’s mild, creamy texture binds the casserole and adds protein without heavy richness. It also helps set the bake gently, creating a tender custard.

Conclusion

This Potato, Spinach & Ricotta Bake is proof that simple ingredients can shine when thoughtfully combined. Its layers of tender potatoes, savory spinach, and creamy ricotta topped by cheese and juicy tomatoes offer a symphony of flavors and textures. Easy to prepare, versatile, and nutritious, it’s destined to become a go-to recipe for any meal occasion.

FAQ

1. Can I use frozen spinach?
   Thaw, drain well, and sauté to remove excess moisture before layering.

2. Is this dish gluten-free?
   Yes—no wheat ingredients are used.

3. Can I substitute cottage cheese?
   Yes—use the same quantity for a lighter texture.

4. How far ahead can I assemble?
   Assemble and cover; refrigerate up to 12 hours before baking.

5. What if I don’t have cherry tomatoes?
   Use diced regular tomatoes or sun-dried tomato halves.

6. Can I add more eggs?
   Up to 4 eggs will make the custard firmer; reduce ricotta slightly to maintain balance.

7. How to prevent the top from burning?
   Tent with foil during the last 10 minutes of baking.

8. Can I freeze leftovers?
   Freeze cooled portions in airtight containers for up to 2 months; thaw in fridge and reheat in oven.

9. What cheese melts best?
   Mozzarella and mild cheddar create a smooth, bubbly crust.

10. How do I reheat slices?
    Warm in a 180 °C oven for 8–10 minutes to restore texture.