Best Scalloped Potatoes And Spinach Recipes

Scalloped Potatoes With Spinach and Cheese image

Provided by Felix4067

Categories Spinach

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 217.9, Fat 7.1, SaturatedFat 4.4, Cholesterol 21.3, Sodium 328.7, Carbohydrate 29.9, Fiber 4.4, Sugar 5, Protein 10.2

Scalloped Potatoes and Spinach image

Provided by the_cookie_lady

Categories Spinach

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can condensed cream of celery soup
1 (8 ounce) package spreadable cheese with garlic and herbs (such as Rondele)
1 1/4 cups milk
1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
1 (30 -32 ounce) bag frozen hash brown potatoes, thawed (about 6 cups)
2 tablespoons grated parmesan cheese

Steps:

Heat oven to 350 degrees. Coat a shallow 2-qt casserole dish with nonstick spray.
Put soup, spreadable cheese and milk in a large bowl; whisk together. Put spinach in a medium bowl; stir in 3/4 c soup mixture. Stir potatoes in remaining soup mixture.
Evenly spread 1/2 the potato mixture (about 3 cups) in the casserole dish. Layer with spinach mixture, then remaining potatoes. Sprinkle with Parmesan cheese.
Bake uncovered for 1 hour or until golden. For a crispier top, you can broil it for just a few minutes.

Nutrition Facts : Calories 162, Fat 4.5, SaturatedFat 1.9, Cholesterol 10.6, Sodium 391.7, Carbohydrate 25.8, Fiber 3.5, Sugar 1, Protein 6.7