I was in a potato mood. This was just one of those things that just happened one day. I walked into my kitchen, pulled out things that ought to go with potato, snipped some fresh dill from the rogue dill plants that just volunteered to grow in the pots I brought inside and suddenly I had this crazy potato mushroom spinach bake all hot and ready … it was the perfect potato lunch.
Before you can make this baby, you need to make some of this skinny garlic basil ranch dip … go do it … you won’t be sorry …
Garlic Ranch Potato Bake with Mushrooms
This is for a small bowl of potatoes, just right for one person for lunch, but you could easily scale it up to make a big casserole dish full. I ate it as a meal, but it would make a nice side dish too.
- 1/2 tablespoon extra virgin olive oil
- 1/8 – 1/4 teaspoon granulated garlic
- 1 potato, sliced thin
- 3 – 4 mushrooms, sliced
- Chopped onion
- Fresh spinach and/or arugula leaves
- Lowfat garlic basil ranch dip (recipe is here … or I suppose you could substitute another ranch dip if you have some on hand)
- Shredded sharp cheddar cheese
- A bit of bacon, cooked till crisp, drained on a clean towel, and crumbled
- Fresh dill, snipped
- Green onion, snipped
Directions:
- Preheat the oven to 400 F. Spray a baking sheet with cooking spray. Arrange the potatoes and mushrooms on the pan.
- Mix the olive oil and garlic in a small bowl and brush the potatoes and mushrooms lightly with the oil. Sprinkle with Red Robin Seasoning (or your favorite seasoned salt) and pepper. (If you want you could roast the onions alongside the potatoes and mushrooms as well. I wanted my onions crunchy.)
- Roast the potatoes and mushrooms at 400 F for about 10 minutes or until they are tender.
- Now take a bowl (or casserole dish if you are making this on a larger scale) and spray it with cooking spray.
- Make a layer of potatoes on the bottom, then top with mushrooms, onion, dabs of ranch dip, a bit of cheese, a few bacon crumbles, and dill. Top with some spinach leaves, then start another layer of potatoes.
- Repeat the layers until you run out of potato, ending with potato slices on top. You can sprinkle a bit of cheese on top if you like. I was trying to limit the amount of cheese and bacon to keep this dish light and healthy.
- Bake for 15 – 30 minutes (depending on the size of your pan), or until the cheese is nice and melted.
- Sprinkle with fresh dill and green onion and serve.
This recipe was shared at Cast Party Wednesday, Tastetastic Thursday and Full Plate Thursday.
7 comments
Dear, dear Ann… somtimes it embarrasses me that I fall in love with every single thing you post! I hope my praises don’t come across as insincere, as they are heartfelt! I have the greatest admiration for someone (YOU!) who can walk into the kitchen and turn their potato craving into something marvelous like this! And yes, it will be printed and find a happy home in my go-to recipe file! Hugs, thanks, and lotsa love 🙂
No, not at all Michele! I do so appreciate your kind feedback … I think we must be foodie twins since everything I make seems to resonate with you so well. I’m so so glad you like this one. It cheers my heart to know someone (besides myself) will love it. Food is meant to be shared and when I cook for myself, I long for someone to share it with. This is why I started the blog. I needed someone to share my food with.
ann, these look so delicious! and loaded with good stuff…hello potatoes. I would totally eat this all on its own as a meal. In fact, i may do so tonight.
That’s what I did! Who says potatoes have to be side dishes?
Wow, this recipe looks so good! You had good potato mojo going on that day!
Potato mojo! I love that term! Thank you so much Dee 🙂
I just love this recipe and could probably eat that whole bowl of potatoes by myself! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen