Best Scalloped Potatoes With Spinach And Cheese Recipes

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SPINACH POTATOES



Spinach Potatoes image

This is a rich and cheesy potato dish filled with spinach and Italian bacon.

Provided by ERINSANDERS

Categories     Side Dish     Potato Side Dish Recipes

Time 2h15m

Yield 12

Number Of Ingredients 8

2 tablespoons butter
1 large onion, chopped
2 (3 ounce) packages pancetta bacon, finely chopped
5 large potatoes, peeled and thinly sliced
salt and pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 cups shredded Mexican cheese blend
1 pint heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
  • Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
  • Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g

SCALLOPED POTATOES WITH SPINACH AND CHEESE



Scalloped Potatoes With Spinach and Cheese image

I think this might have been a WW recipe, but I really can't be sure. I know I've changed it somewhat if it was. This is good for potlucks when you want to make something the night before. I've also done it in a crock pot instead of in the oven (2-3 hours on low) and it comes out great.

Provided by Felix4067

Categories     Spinach

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs potatoes, peeled and cut into 1/8 inch thick slices
1 1/4 cups 1% low-fat milk
1 cup reduced-sodium fat-free chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash nutmeg
2 teaspoons butter
2 cups vidalia onions, coarsely chopped
1 cup sharp cheddar cheese, shredded
1 (10 ounce) package frozen spinach, thawed and squeezed dry
3 tablespoons dry parmesan cheese

Steps:

  • Preheat oven to 450°F.
  • Place potato slices in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer 6 minutes or until tender.
  • *DO NOT overcook, or you'll get potato mush!
  • Drain potato slices well; set aside.
  • While potatoes are cooking, combine milk, broth, flour, salt, pepper, and nutmeg in a medium bowl; stir with a whisk until completely blended.
  • Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add onions to skillet; saute 7 minutes or until golden, but not crisp.
  • Reduce heat to medium; gradually whisk in milk mixture until blended.
  • Cook 5 minutes or until thick and bubbly, stirring constantly.
  • Add cheese, stirring constantly until completely melted and combined.
  • Remove cheese mixture from heat.
  • Arrange half the potato slices in the bottom of a 9x13-inch glass baking dish coated with cooking spray.
  • Top with half the spinach, and half the cheese sauce. Repeat layers.
  • Sprinkle with Parmesan cheese and bake, uncovered, at 450F for 15-18 minutes or until golden and bubbly.

Nutrition Facts : Calories 217.9, Fat 7.1, SaturatedFat 4.4, Cholesterol 21.3, Sodium 328.7, Carbohydrate 29.9, Fiber 4.4, Sugar 5, Protein 10.2

CHEESE SCALLOPED POTATOES



Cheese Scalloped Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1/4 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
1 cup grated Cheddar cheese
Salt and pepper
3 potatoes, peeled and thinly sliced, not rinsed

Steps:

  • Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

SCALLOPED POTATOES AND SPINACH



Scalloped Potatoes and Spinach image

This comes from the November 2006 Woman's Day magazine. It can be made up to 2 days ahead of time and reheated (covered) in the oven or microwave.

Provided by the_cookie_lady

Categories     Spinach

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can condensed cream of celery soup
1 (8 ounce) package spreadable cheese with garlic and herbs (such as Rondele)
1 1/4 cups milk
1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
1 (30 -32 ounce) bag frozen hash brown potatoes, thawed (about 6 cups)
2 tablespoons grated parmesan cheese

Steps:

  • Heat oven to 350 degrees. Coat a shallow 2-qt casserole dish with nonstick spray.
  • Put soup, spreadable cheese and milk in a large bowl; whisk together. Put spinach in a medium bowl; stir in 3/4 c soup mixture. Stir potatoes in remaining soup mixture.
  • Evenly spread 1/2 the potato mixture (about 3 cups) in the casserole dish. Layer with spinach mixture, then remaining potatoes. Sprinkle with Parmesan cheese.
  • Bake uncovered for 1 hour or until golden. For a crispier top, you can broil it for just a few minutes.

Nutrition Facts : Calories 162, Fat 4.5, SaturatedFat 1.9, Cholesterol 10.6, Sodium 391.7, Carbohydrate 25.8, Fiber 3.5, Sugar 1, Protein 6.7

SCALLOPED POTATOES WITH CHEESE



Scalloped Potatoes with Cheese image

"AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving."

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 6 servings.

Number Of Ingredients 10

3 tablespoons butter, divided
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
4 cups thinly sliced peeled potatoes (about 2 pounds)
1 medium onion, finely chopped
1 small green pepper, finely chopped
1/2 cup dry bread crumbs
3/4 cup shredded cheddar cheese

Steps:

  • In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 250 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 974mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

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