1/4 pound bacon (about 5 slices), cut into 1/4-inch pieces
1 medium onion, thinly sliced
1 10-ounce package frozen spinach, defrosted and squeezed dry
1 1/2 cups milk
2 teaspoons kosher salt
1/2 teaspoon dried oregano
4 pounds Idaho potatoes (about 4 large potatoes), peeled and cut into 1/8-inch slices
1 28-ounce can whole tomatoes, drained and roughly chopped
4 ounces Swiss, Cheddar, or mozzarella, shredded
How to Make It
Heat oven to 450° F.
In a large skillet over medium heat, combine the bacon and onion. Cook until the onion is caramelized and golden brown, 9 to 10 minutes. Remove from heat, mix in the spinach, and set aside.
Meanwhile, in a small bowl, whisk together the milk, egg, salt, and oregano. Set aside.
Coat a 9-by-13-inch baking dish with vegetable spray. Arrange 1 layer of potatoes, overlapping slightly. Spread the tomatoes evenly on top of the potatoes. Pour 1/3 of the milk mixture over the tomatoes. Add another layer of potatoes and then the bacon-spinach mixture, spreading evenly. Top with another third of the milk mixture. Finish with the last layer of potatoes and sprinkle on the shredded cheese. Drizzle the remaining milk mixture over the dish.
Cover with foil and bake for 45 minutes. Remove the foil and bake another 10 minutes or until the cheese is golden brown. Remove from oven and let rest, covered, for 10 minutes before serving.
If You Don't Have... canned tomatoes, use a jar of spaghetti sauce.
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I didn't love this and it got a "meh" from the family. However, I substituted a whole chopped tomato and a 15oz can of tomato sauce for the 28oz can of tomatoes called for in the recipe. I also reduced the amount of salt to 1 tsp (instead of 2 tsp). 2 tsp of salt seemed like a lot to me, but maybe it was needed. This recipe is basically just scalloped potatoes with tomatoes, spinach and bacon.
I was skeptical at how this would turn out, but I was pleasently surprised at the outcome. I diced my onion, used chopped canned tomato, added some garlic, and used yukon gold potato, because I needed to use them up. I used a mandolin slicer to cut the potatoes, so they were a little thinner I think, but also cooked faster, this may also be due to the type of potato I used. The bacon flavored it very well, but I also would like to try adding some sausage or meatballs to this, maybe in addition to the bacon. My family requested that I put this in my "repeat file."
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