Scalloped Potatoes With Spinach and Cheese
"I think this might have been a WW recipe, but I really can't be sure. I know I've changed it somewhat if it was. This is good for potlucks when you want to make something the night before. I've also done it in a crock pot instead of in the oven (2-3 hours on low) and it comes out great."
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 lbs potatoes, peeled and cut into 1/8 inch thick slices
- 1 1⁄4 cups 1% low-fat milk
- 1 cup reduced-sodium fat-free chicken broth
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 dash nutmeg
- 2 teaspoons butter
- 2 cups vidalia onions, coarsely chopped
- 1 cup sharp cheddar cheese, shredded
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 3 tablespoons dry parmesan cheese
directions
- Preheat oven to 450°F.
- Place potato slices in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer 6 minutes or until tender.
- *DO NOT overcook, or you'll get potato mush!
- Drain potato slices well; set aside.
- While potatoes are cooking, combine milk, broth, flour, salt, pepper, and nutmeg in a medium bowl; stir with a whisk until completely blended.
- Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
- Add onions to skillet; saute 7 minutes or until golden, but not crisp.
- Reduce heat to medium; gradually whisk in milk mixture until blended.
- Cook 5 minutes or until thick and bubbly, stirring constantly.
- Add cheese, stirring constantly until completely melted and combined.
- Remove cheese mixture from heat.
- Arrange half the potato slices in the bottom of a 9x13-inch glass baking dish coated with cooking spray.
- Top with half the spinach, and half the cheese sauce. Repeat layers.
- Sprinkle with Parmesan cheese and bake, uncovered, at 450F for 15-18 minutes or until golden and bubbly.
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Reviews
-
This was an easy recipe and very tasty. I used 2 (very) large new potates and did not peel them. I sliced them in the food processor and cut out the par-boiling to reduce preparation time. My mother cannot eat fresh onions so I substituted dehydrated onions and also used evaporated skim milk in place of the 1% milk. I baked it at 350 for 3/4 hour. It fed 4 adults with loads left over, and the lefts overs were tastier than when it first came out of the oven. I would definately make this again.
Tweaks
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This was an easy recipe and very tasty. I used 2 (very) large new potates and did not peel them. I sliced them in the food processor and cut out the par-boiling to reduce preparation time. My mother cannot eat fresh onions so I substituted dehydrated onions and also used evaporated skim milk in place of the 1% milk. I baked it at 350 for 3/4 hour. It fed 4 adults with loads left over, and the lefts overs were tastier than when it first came out of the oven. I would definately make this again.
RECIPE SUBMITTED BY
Felix4067
Grand Rapids area, Michigan
I work as a professional stagehand for my local union (IATSE Local 26, West Michigan Stagehands), which takes me all over the state and lets me meet all sorts of interesting people. My primary training is in lighting and wardrobe, and I can be found backstage at everything from rock concerts to opera/ballet/symphony/Broadway tour performances to hockey games to corporate meetings and Presidential appearances. In June of 2005, my Local elected me to serve as a delegate to our International convention in mid-July, which was held in Honolulu. In November of 2008, I was elected to my third three-year term as Recording Secretary of my union local. Currently, I am the news poster for www.megatechnews, a computer tech site affiliated with several other tech sites.
My biggest passion is union activism. The more I get involved, the more I want to be involved. I also read like a fiend and enjoy "discovering" local or regional bands at local clubs.
Recently, I started making jewelry again after a more than ten-year hiatus. It started as a project for Christmas presents, but doing it reminded me how much I enjoy it, so I may be resurrecting my business soon. I never duplicate a piece, because the entire point is that I do custom work, and will take orders to suit. The pieces I have done are in a photo album on Facebook located here: http://www.facebook.com/album.php?aid=21364&id=1373365950&l=5be410742d
