Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

Adding spinach to these scalloped potatoes creates a hearty texture and earthy flavor that elevates this potato side dish incredibly tasty new heights. 

Recipe by Oxmoor House January 2002

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Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

191 calories; fat 4.6g; saturated fat 2.9g; protein 10.1g; carbohydrates 28.6g; cholesterol 11mg; iron 1.3mg; sodium 429mg; calories from fat 21%; fiber 3.5g; calcium 260mg.
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