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.

Hilary Meyer
Source:, October 2017


Recipe Summary

45 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower third of oven; preheat to 425 degrees F.

  • 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.

  • 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.

  • 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 1/2 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 Facts

212 calories; protein 9.5g 19% DV; carbohydrates 28.4g 9% DV; exchange other carbs 2; dietary fiber 3g 12% DV; sugars 4.4g; fat 7.4g 11% DV; saturated fat 2.4g 12% DV; cholesterol 8.8mg 3% DV; vitamin a iu 5509IU 110% DV; vitamin c 9.7mg 16% DV; folate 93.5mcg 23% DV; calcium 253mg 25% DV; iron 2.1mg 11% DV; magnesium 72.3mg 26% DV; potassium 744.3mg 21% DV; sodium 318.5mg 13% DV; thiamin 0.2mg 17% DV.

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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Rating: 5 stars
The only thing different I did was using about 4 1/2 cups of potatoes with the same amount of sauce. Also I didn't have two layers of potatoes. I did a single layer on a 9x13 pyrex dish. I probably used more parmesan because of the larger top surface. It was DELICIOUS!! Very saucy lots of crispy parmesan on top. Read More