I had only a day left to finish my dissertation, so this is a quick post — but a tasty one. This Potato Goat Cheese Bake is a versatile dish that works equally well as a dinner side or a hearty breakfast.
This week’s Skinny Bitch Tuesday choice was the Breakfast Bake. After reading the ingredients I decided to serve it as a side for dinner, and I made a few tweaks: I added fresh spinach, swapped cheddar for tangy goat cheese, and deglazed the pan with a splash of white wine for extra flavor. If you prefer to keep it strictly breakfast-friendly, skip the wine or add breakfast ingredients like bacon or sausage. You can also customize the bake with diced peppers, different cheeses, or other vegetables you have on hand.
This version highlights the earthy mushrooms, tender potatoes, bright spinach, and creamy goat cheese. It’s simple to prepare and makes a satisfying side for four people. Below is the cleaned, reader-friendly recipe with ingredients, instructions, and nutrition information.
Potato Goat Cheese Bake
15 minutes
30 minutes
45 minutes
This comforting potato bake combines spinach, mushrooms, and creamy goat cheese for a flavorful side or breakfast dish.
Ingredients
- 1 tbsp olive oil
- 1/2 onion, finely diced
- 2 garlic cloves, minced
- 2 large Idaho potatoes, diced into small cubes
- 2 cups fresh spinach
- 1/2 cup mushrooms, roughly chopped
- Splash of white wine (optional)
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 1/2 cup goat cheese, crumbled
Instructions
- Preheat the oven to 375°F (190°C). In a large sauté pan, heat the olive oil over medium-high heat. Add the diced onion and cook about 3 minutes, until softened. Stir in the garlic and cook for about 30 seconds.
- Add the diced potatoes, mushrooms, and spinach, tossing to combine. Cook for about 5 minutes, then add the white wine (if using), thyme, rosemary, and salt and pepper to taste. Continue cooking for another 2–3 minutes so the flavors meld.
- Transfer the potato mixture to a baking dish and spread evenly. Bake for about 30 minutes, or until the potatoes are tender. In the final 5 minutes of baking, sprinkle the crumbled goat cheese over the top and return to the oven until the cheese is warmed and slightly melted.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 264
Total Fat: 10g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 13mg
Sodium: 232mg
Carbohydrates: 35g
Fiber: 4g
Sugar: 3g
Protein: 10g
Enjoy making this adaptable, flavorful bake — add or omit ingredients to suit the meal and your pantry. It reheats well and makes a great leftover for breakfast the next day.
Also check out the other Skinny Bitch Tuesday contributors who made variations of this dish: Claire of The Realistic Nutritionist, Jennifer of Peanut Butter and Peppers, and Michelle of The Healthy Bites.