Scalloped New Potatoes
Total Time: 45 minutes
Prep Time: 25 minutes
Cook Time: 20 minutes
Prep Time: 25 minutes
Cook Time: 20 minutes
Source:
Makers of LACTAID® Brand Products
Spinach and red sweet pepper lend a colorful twist to these scalloped potatoes.
Yields/Serves:
10
servings
Ingredients:
For the Potato Base
2 pounds tiny new potatoes, sliced ¼-inch thick
6 cups torn spinach
1 small red sweet pepper, cut into thin bite-size strips
For the Sauce
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
3 tablespoons all-purpose flour
1 teaspoon dried parsley
½ teaspoon dried basil, crushed
½ teaspoon salt
¼ teaspoon ground black pepper
For Assembly and Baking
Nonstick cooking spray
¼ cup fine dry breadcrumbs
1 tablespoon olive oil
For the Potato Base
- In a large saucepan, cook potatoes, covered, in boiling salted water about 8 minutes or just until tender. Drain and transfer to a very large bowl
- Add spinach and sweet pepper to potatoes. Toss gently to combine. Set aside.
For the Sauce
- Cook onion and garlic in 2 tablespoons of olive oil over medium heat for about 5 minutes or just until tender.
- Stir in flour, parsley, basil, salt, and black pepper.
- Stir in LACTAID® Reduced Fat 2% Lactose-Free Milk all at once. Cook and stir over medium heat until thickened and bubbly.
For Assembly and Baking
- Lightly coat a 2-quart oval or rectangular baking dish with cooking spray; set aside.
- Pour sauce over potato mixture. Stir gently until coated. Spoon potato mixture into prepared baking dish.
- In a small bowl, stir together the remaining 1 tablespoon olive oil and breadcrumbs; toss to coat. Sprinkle over potato mixture.
- Bake, uncovered, in a 375 degree F oven about 20 minutes or until edges are bubbly and the crumbs are golden.
Notes:
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