Parmesan Scalloped Potatoes with Spinach

Parmesan Scalloped Potatoes with Spinach

0 Reviews
From: EatingWell.com, October 2017

Classic scalloped potatoes get a burst of color, heartier texture and a healthy update with the addition of chopped spinach. The greens in this side dish also create a nice contrast to the creamy, velvety potatoes.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2½ pounds Yukon Gold potatoes, cut into ¼-inch slices (about 8 cups)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 small onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon white or black pepper
  • 2½ cups low-fat milk
  • 1 pound chopped frozen spinach, thawed
  • 1 cup grated Parmesan cheese, divided

Preparation

  • Prep

  • Ready In

  1. Position racks in upper and lower third of oven; preheat to 425°F.
  2. Toss potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, about 20 to 25 minutes.
  3. Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute more. Add, flour, salt and pepper; cook, stirring for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat. Squeeze spinach to remove any excess moisture; stir into the sauce.
  4. When the potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes and top with ½ cup cheese. Add the remaining potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes before serving.
  • To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 212 calories; 7 g fat(2 g sat); 3 g fiber; 28 g carbohydrates; 10 g protein; 94 mcg folate; 9 mg cholesterol; 4 g sugars; 0 g added sugars; 5,509 IU vitamin A; 10 mg vitamin C; 253 mg calcium; 2 mg iron; 318 mg sodium; 744 mg potassium
  • Nutrition Bonus: Vitamin A (110% daily value), Calcium (25% dv), Folate (24% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ fat, ½ high-fat protein, ½ vegetable

Reviews 0