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
35 mins
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  • 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
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.
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, Monounsaturated 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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