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–+ servings
spinach feta potato au gratin

SPINACH, FETA AND POTATO AU GRATIN RECIPE

Calories193 kcal
Carbohydrates30 g
Fat2 g
Protein15 g
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes

Ingredients

  • 5 medium sized potatoes - scrubbed and sliced about 1/8” thick (I used Yukon Gold Potatoes)
  • 1 16 oz bag frozen spinach - thawed and drained
  • 1 cup fat free feta cheese
  • ½ cup liquid egg substitute
  • 2 tbsp light butter - I used Brummel & Brown
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika - plus more to taste
  • 2 cups fat free milk
  • Salt and pepper to taste

Instructions

  • Preheat oven to 375. Spray a 9x13 baking/casserole dish with non-fat cooking spray.
  • Squeeze out as much water from the spinach as possible.
  • Layer half the potato slices in the baking dish (it’s ok to overlap them a bit). Season with salt, pepper, and paprika. Top with the spinach and feta cheese. Then cover with the remaining slices of potatoes. Season these potato slices with salt, pepper, and paprika.
  • In a medium sized mixing bowl, whisk together egg substitute, milk, garlic powder, onion powder, salt, pepper and the 1 tsp paprika.
  • Pour mixture over the potatoes. Dollop butter evenly over the top (I just placed little pieces of the butter all over the top, and then spread it a bit with a spoon).
  • Cover with foil and bake for 30 minutes, or until potatoes are tender. Remove foil and bake for another 30-40 minutes, or until top of au gratin is golden.
  • Remove from oven and let cool about 10-15 minutes before serving. Cut into 6 equally sized portions.

Notes

A mandoline slicer is highly recommended for slicing potatoes.

Nutrition

Serving: 1 cut portionCalories: 193 kcal (10%)Carbohydrates: 30 g (10%)Protein: 15 g (30%)Fat: 2 g (3%)Fiber: 4 g (17%)