Scalloped New Potatoes

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 2 lbs tiny new potatoes, sliced 1/4-inch thick
• 1 cup chopped onion
• 3 garlic cloves, minced
• 3 tablespoons olive oil, divided
• 3 tablespoons all-purpose flour
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 cups reduced-fat milk
• 6 cups torn fresh spinach
• 1 small red bell pepper, cut into thin bite-size strips
• 1/4 cup fine dry breadcrumb

Recipe

• 1 put potatoes in a large pan; add enough water to cover.
• 2 bring to a boil; lower heat, cover, and simmer 8 minutes or just until tender.
• 3 drain and transfer to a large bowl; set aside.
• 4 in a medium pan, cook onion and garlic in 2 tablespoons oil over medium heat for 5 minutes or until tender.
• 5 stir in flour, parsley, basil, salt, and pepper.
• 6 add in milk all at once; cook/stir until thickened and bubbly; remove from heat.
• 7 add spinach and peppers to potatoes; toss gently to combine.
• 8 pour sauce over potato mixture; stir gently to coat.
• 9 transfer mixture to a lightly greased 2-quart casserole dish.
• 10 in a small bowl, combine breadcrumbs and remaining oil; sprinkle over potatoes.
• 11 bake, uncovered, at 375° for 20 minutes or until crumbs are golden and edges are bubbly.