Adding spinach to these scalloped potatoes creates a hearty texture and earthy flavor that elevates this potato side dish incredibly tasty new heights.
2 pounds peeled Yukon Gold potatoes, cut into 1/8-inch slices
1 1/4 cups 1% low-fat milk
1 cup fat-free, less-sodium chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
Dash of nutmeg
2 teaspoons butter
2 cups sliced Vidalia or other sweet onion
1 cup (4 ounces) reduced-fat shredded sharp Cheddar cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
3 tablespoons grated Parmesan cheese
How to Make It
Preheat oven to 450°.
Place potato slices in a large saucepan, and cover with water. Bring to a boil; reduce heat, and simmer, uncovered, 6 minutes or until tender. Drain well; set aside
Combine milk and next 5 ingredients in a medium bowl, stirring with a whisk until blended.
Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 7 minutes or until golden. Reduce heat to medium. Gradually add milk mixture, stirring with a whisk until blended. Cook 5 minutes or until thick and bubbly; stirring constantly with a wooden spoon. Add cheese, stirring until cheese melts. Remove from heat.
Arrange half of potato slices in an 11 x 7- inch baking dish coated with cooking spray. Top with half of spinach and half of cheese sauce. Repeat with remaining potato, spinach, and sauce. Sprinkle with Parmesan cheese. Bake at 450° for 15 to 18 minutes or until golden and bubbly.
Had these with Christmas ham and lots of other wonderful dishes. They were a stand-out. THE BEST scalloped taters I've ever eaten. Easy, straight-forward recipe. Were no leftovers to know whether I could like them even more next day. Will make again, very soon, and find out. :)
This recipe was delicious and easy. I didn't have Yukon gold potatoes, so I just used white potatoes and it was very good. I also used fresh spinach, but I wish I had wilted it first. It cooked down just fine, but layering it before I cooked it in the oven was a little tricky. I served this with fried fish, and my husband even enjoyed it (he doesn't like anything green). This is a very nice side dish that would pair well with any entree.
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