Ingredients

• 10 small red potatoes , thinly sliced
• 10 babys carrots , sliced
• 1 large green bell pepper , chopped
• 0.5 Vidalias onion , chopped
• 3 cloves garlic , chopped
• 2 cups baby spinach leaves
• 0.25 cups shredded smoked Gouda cheese
• 1.5 cups shredded mozzarella cheese
• 0.5 cups shredded sharp Cheddar cheese
• salt and pepper to taste
• 1 , 14 ounce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
2. 2 In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
3. 3 Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
4. 4 Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.

Nutrition per serving