Parmesan Scalloped Potatoes with Spinach

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Classic scalloped potatoes get a burst of color, heartier texture and a healthy update with the addition of chopped spinach. The greens in this side dish also create a nice contrast to the creamy, velvety potatoes.

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Prep Time:
45 mins
Additional Time:
15 mins
Total Time:
1 hr
Servings:
10
Yield:
10 servings

Ingredients

  • 2 ½ pounds Yukon Gold potatoes, cut into 1/4-inch slices (about 8 cups)

  • 3 tablespoons extra-virgin olive oil, divided

  • 1 small onion, finely chopped (about 1 cup)

  • 2 cloves garlic, minced

  • 3 tablespoons all-purpose flour

  • ½ teaspoon salt

  • ¼ teaspoon white or black pepper

  • 2 ½ cups low-fat milk

  • 1 pound chopped frozen spinach, thawed

  • 1 cup grated Parmesan cheese, divided

Directions

  1. Position racks in upper and lower third of oven; preheat to 425 degrees F.

  2. Toss potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, about 20 to 25 minutes.

  3. Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute more. Add, flour, salt and pepper; cook, stirring for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat. Squeeze spinach to remove any excess moisture; stir into the sauce.

  4. When the potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes and top with 1/2 cup cheese. Add the remaining potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes before serving.

Tips

To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese.

Originally appeared: EatingWell.com, October 2017

Nutrition Facts (per serving)

212 Calories
7g Fat
28g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size 1/2 cup
Calories 212
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 10g 19%
Total Fat 7g 9%
Saturated Fat 2g 12%
Cholesterol 9mg 3%
Vitamin A 5509IU 110%
Vitamin C 10mg 11%
Folate 94mcg 23%
Sodium 319mg 14%
Calcium 253mg 19%
Iron 2mg 12%
Magnesium 72mg 17%
Potassium 744mg 16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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