Scalloped Potatoes and Spinach

Easy to tote and reheat, this winning side dish is perfect for potlucks and picnics--or just treat your family.


Scalloped Potatoes and Spinach

by 1  person


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Servings: 8
Total Time: 35 mins
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Ingredients
  • 5   
    medium potatoes, peeled and sliced 1/4 inch thick (5 cups)
  • 1/4  cup 
    water
  • 1/8  teaspoon 
    salt
  • 1/3  cup 
    chopped onion
  • 3   tablespoons 
    margarine or butter
  • 3   tablespoons 
    all-purpose flour
  • 2   cups 
    milk
  • 3/4  cup 
    shredded cheddar cheese (3 ounces)
  • 1/2 10  ounce package 
    frozen chopped spinach, thawed and well drained
  • 1   tablespoon 
    chopped pimiento
  •  
    Paprika
Directions
1.
In a 2-quart microwave-safe casserole micro-cook the sliced potatoes, water, and salt, covered, on 100 percent power (high) for 7 to 10 minutes or until potatoes are just tender, stirring twice. Drain; remove from casserole and set aside.
2.
In same casserole cook onion in margarine or butter, covered, on high for 1-1/2 to 3 minutes or until tender. Stir in flour. Add milk all at once; stir to combine. Cook, uncovered, on high for 5 to 6 minutes or until thickened and bubbly, stirring after every minute until sauce starts to thicken, then after every 30 seconds. Add cheese; stir until melted. Stir in the cooked potatoes, spinach, and pimiento. Cook, covered, on high for 1 to 2 minutes or just until heated through. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 203, Fat, total (g) 9, chol. (mg) 16, sat. fat (g) 4, carb. (g) 23, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 5, pro. (g) 7, vit. A (IU) 2964, vit. C (mg) 17, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, Cobalamin (Vit. B12) (g) 0, sodium (mg) 213, Potassium (mg) 581, calcium (mg) 172, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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