Florentine Potato Casserole Recipe

Name: Florentine Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Yukon gold or red potatoes; Cooking spray; 2 cups sliced mushrooms; 1/2 cup chopped onion; 1 garlic clove, minced; 1/4 cup fat-free, less-sodium chicken broth; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 1 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 1/4 cup chopped reduced-fat ham; 2 1/2 cups 1% low-fat milk; 2 tablespoons all-purpose flour; 4 large eggs, lightly beaten; 1/2 cup (2 ounces) shredded fontina cheese; 2 tablespoons grated Parmesan cheese

Servings: persons

2 pounds Yukon gold or red potatoes
Cooking spray
2 cups sliced mushrooms
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup fat-free, less-sodium chicken broth
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 cup chopped reduced-fat ham
2 1/2 cups 1% low-fat milk
2 tablespoons all-purpose flour
4 large eggs, lightly beaten
1/2 cup (2 ounces) shredded fontina cheese
2 tablespoons grated Parmesan cheese

1
Place potatoes in a stockpot; cover with water (to 2 inches above potatoes); bring to a boil. Cook 40 minutes or until tender. Drain. Cool; peel and cut into 1/4-inch-thick slices.
2
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; saute 5 minutes. Add onion and garlic, saute 3 minutes. Add broth; cook until evaporated. Stir in spinach, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3
Preheat oven to 350u00b0.
4
Place half the potatoes in a single layer on the bottom of an 11 x 7-inch baking dish. Spoon mushroom mixture over potatoes; sprinkle with ham. Layer remaining potatoes over top.
5
Combine 1/2 teaspoon salt, 1/4 teaspoon black pepper, milk, flour, and eggs. Pour over potatoes (dish will be full). Bake at 350u00b0 for 30 minutes. Sprinkle with cheeses; bake an additional 20 minutes.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds Yukon gold or red potatoes, Cooking spray, 2 cups sliced mushrooms, 1/2 cup chopped onion, and more.

Yes, Florentine Potato Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Florentine Potato Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions