Scalloped Potatoes With Spinach And Cheese

Scalloped Potatoes With Spinach And Cheese Recipe
Oxmoor House


8 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 191
Fat 4.6 g
Satfat 2.9 g
Protein 10.1 g
Carbohydrate 28.6 g
Cholesterol 11 mg
Iron 1.3 mg
Sodium 429 mg
Caloriesfromfat 21 %
Fiber 3.5 g
Calcium 260 mg


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
Cooking spray
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


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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
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