Title: Scalloped Potatoes and Spinach
Categories: Casserole
Yield: 8 Servings
| BH&G 4/92 |
| PRIZE TESTED |
| 5 | md | Potatoes, peel, slice 1/4" thick (5c) |
| 1/4 | c | Water |
| 1/8 | ts | Salt |
| 1/3 | c | Onion, chpd |
| 3 | tb | Butter |
| 3 | tb | All purp flour |
| 2 | c | Milk |
| 3/4 | c | Cheddar cheese, shredded,3oz |
| 5 | oz | Pk froz chpd spinach, thaw well drained |
| 1 | tb | Chpd pimiento |
| | | Paprika |
In 2 qt casserole, mircowave potatoes, water, and salt, covered on high,
8-10 mins or utnil potatoes are just tender, stirring twice. Drain, remove
from casserole and set aside. In same casserole cook onion in butter,
covered, high, 2-3 mins. Stir in flour. Add milk all at once, stir to
combine. Cook, uncovered, high, 6 mins or until thickened and bubbly,
stirring every min until sauce starts to thicken, then every 30 sec. Add
cheese, stir until melted. Stir in cooked potatoes, spinach and pimiento.
Coov, covered, high, 1-2 mins or until heated through. Do not boil.
Sprinkle with paprika. S: Prize tested