Ingredients for Scalloped Potatoes With Spinach And Cheese
- 2 lbs potatoes
- 2 cups 1% Low Fat Milk
- Reduced Sodium Fat Free Chicken Broth
- 1/4 cup All Purpose Flour
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Nutmeg
- 1 tbsp Butter
- Vidalia Onions
- 2 cups Sharp Cheddar Cheese
- 1 (10 ounce) package Frozen Spinach
- Dry Parmesan Cheese
- 1 cup heavy cream
- 1 tbsp olive oil
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How to Make Scalloped Potatoes With Spinach And Cheese
- Preheat oven to 375°F (190°C).
- Peel and thinly slice 2 lbs potatoes. Soak the sliced potatoes in cold water for at least 15 minutes to remove excess starch.
- While potatoes soak, sauté 10 oz fresh spinach with 1 tbsp olive oil until wilted. Season with salt and pepper to taste.
- Drain the potatoes thoroughly.
- In a large bowl, whisk together 2 cups milk, 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg.
- In a greased 9x13 inch baking dish, layer half of the potatoes, half of the spinach, and half of the 2 cups shredded cheddar cheese.
- Pour half of the milk mixture over the first layer.
- Repeat layers with remaining potatoes, spinach, cheese, and milk mixture.
- Top with remaining cheese.
- Bake for 45 minutes, or until potatoes are tender and cheese is melted and bubbly. If using a slow cooker, combine all ingredients in the slow cooker and cook on low for 2-3 hours.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
20g
Fat
21g
Carbs
9g
