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New-Potato Bake

New-Potato Bake

Nutrition Facts
  • cal. (kcal) 253
  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 10 mins
  • Bake: 30 mins at 375°F
  • 0
  • 1
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by 2 people

Ingredients

  • 3 pounds small red new potatoes, quartered
  • 2 teaspoons salt
  • 1 bag (9 ounces) baby spinach leaves
  • Sauce:
    • 3 tablespoons unsalted butter
    • 1 bunch scallions or spring onions, trimmed and chopped
    • 3 tablespoons all-purpose flour
    • 2 cups milk, warmed
    • 3/4 teaspoon salt
    • 1/8 teaspoon white or black pepper
    • 1/8 teaspoon cayenne
    • pinch ground nutmeg
    • 1/2 pound Swiss cheese, shredded (about 2 cups)
    • 1 tablespoon plain breadcrumbs

Directions

  1. Heat oven to 375 degrees F. Place potatoes and salt in large saucepan. Add cold water to cover. Bring to a boil; simmer 8 minutes. Just before draining, add spinach. Drain.
Sauce:
  1. In small saucepan, melt butter over medium heat. Add scallions; cook for 5 minutes or until softened. Sprinkle flour over scallions and whisk to blend. In 2 additions, whisk in warm milk until smooth. Add salt, pepper, cayenne and nutmeg. Bring to a boil over medium heat, whisking occasionally. Remove from heat. Whisk in 1 cup of the cheese.
  1. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Layer half the potatoes and spinach in dish; spoon half the sauce over. Sprinkle with half the remaining cheese. Top with remaining potatoes and sauce. Sprinkle with reserved cheese.
  2. Bake at 375 degrees F for 20 minutes. Top with breadcrumbs. Bake 10 minutes more until browned. Let stand 10 to 15 minutes.

Nutrition Information for New-Potato Bake

Servings Per Recipe: 8
PER SERVING: 253 cal., 12 g total fat (7 g sat. fat), 37 mg chol., 521 mg sodium, 24 g carb. (3 g fiber), 13 g pro.

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