Name: Potato, Cauliflower and Spinach Casserole

Ingredients:

• 2 pounds Yukon Gold potatoes (4 large), unpeeled, scrubbed and cut into 1-inch pieces
• 4 cups (10 ounces) bite-size cauliflower florets
• 6 medium garlic cloves, halved
• 1/3 cup low-sodium chicken or vegetable broth
• 6 tablespoons olive oil, divided, plus more for brushing
• 1 teaspoon fine salt, divided
• 1 small yellow onion (5 ounces), diced
• Two (10-ounce) packages frozen chopped spinach, defrosted, drained and squeezed dry
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup matzoh meal or panko

Instructions:

• In a medium (4- to 6-quart) pot, combine the potatoes, cauliflower and garlic, and add enough cold water to cover by about 1 inch.
• Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the vegetables are very tender, 12 to 15 minutes.
• Drain, then transfer the vegetables to a large bowl.
• Add the broth, 3 tablespoons of the oil and 3/4 teaspoon of the salt, then use a potato masher to mash to your desired consistency.
• In a medium skillet -- about 10 inches -- over medium heat, heat 2 tablespoons of oil until shimmering.
• Add the onion and cook, stirring, until slightly softened, about 2 minutes.
• Add the spinach, 1/8 teaspoon of salt and the pepper, and cook, stirring, until the spinach has warmed through and any remaining liquid has evaporated, 1 to 2 minutes.
• Position a rack in the upper third of the oven and preheat to 350ºF.
• Brush a 6-cup casserole dish with olive oil.
• Layer half of the mashed potato-cauliflower mixture on the bottom.
• Then add the spinach mixture on top, spreading it out as evenly as possible.
• Top with the remaining potato-cauliflower mash.
• In a small bowl, toss together the matzoh meal or panko with the remaining 1 tablespoon of oil and 1/8 teaspoon salt.
• Sprinkle over the top of the casserole and bake for about 1 hour, or until the top is lightly browned and the casserole is hot in the center.
• Serve hot or warm

Comments: Total time 1 hour 45 mins, preparation time 45 mins
5/18/2024 - My cauliflower yielded 6 cups so I reduced the number of potatoes to two. I used 4 large garlic cloves, but I forgot the broth. The preparation time was about 80 minutes. I cooked the potatoes, cauliflower, and garlic in the pressure cooker pot. I used out largest casserole dish and did not use a cover in the oven at 375º. It tasted good. We used catsup or salsa on some of it, but it tasted OK without them.

Source: Washington Post Food Section

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