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“From BHG.”
READY IN:
55mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Put potatoes in a large pan; add enough water to cover.
  2. Bring to a boil; lower heat, cover, and simmer 8 minutes or just until tender.
  3. Drain and transfer to a large bowl; set aside.
  4. In a medium pan, cook onion and garlic in 2 tablespoons oil over medium heat for 5 minutes or until tender.
  5. Stir in flour, parsley, basil, salt, and pepper.
  6. Add in milk all at once; cook/stir until thickened and bubbly; remove from heat.
  7. Add spinach and peppers to potatoes; toss gently to combine.
  8. Pour sauce over potato mixture; stir gently to coat.
  9. Transfer mixture to a lightly greased 2-quart casserole dish.
  10. In a small bowl, combine breadcrumbs and remaining oil; sprinkle over potatoes.
  11. Bake, uncovered, at 375° for 20 minutes or until crumbs are golden and edges are bubbly.

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