Scalloped Potatoes And Spinach
Creamy scalloped potatoes with spinach and cheese, layered with tender potatoes, savory sauce, and topped with paprika—perfect for family dinners and comfort food lovers.
Ingredients
- 5 medium potatoes, peeled and sliced 1/4-inch thick ⓘ
- 1/4 cup water ⓘ
- 1/8 teaspoon salt ⓘ
- 1/3 cup chopped onion ⓘ
- 3 tablespoons margarine or butter ⓘ
- 3 tablespoons flour ⓘ
- 2 cups milk ⓘ
- 3/4 cup shredded Cheddar cheese ⓘ
- 1/2 (10 oz.) package frozen spinach, thawed and well drained ⓘ
- 1 tablespoon chopped pimiento ⓘ
- paprika ⓘ
Instructions
- In a 2-quart microwave-safe casserole, microcook the sliced potatoes, water, and salt, covered, on 100% power for 8 to 10 minutes, or until potatoes are just tender, stirring twice. Drain; remove from casserole and set aside.
- In a small casserole, cook onion in margarine, covered, on High for 2 to 3 minutes.
- Stir in flour.
- Add milk all at once; stir to combine.
- Cook, uncovered, on High for 6 minutes or until thickened and bubbly, stirring every minute until sauce starts to thicken, then every 30 seconds. Add cheese; stir until melted.
- Stir in the cooked potatoes, spinach, and pimiento.
- Cook, covered, on High for 1 to 2 minutes.
- Sprinkle with paprika and serve.
Tips & Substitutions
To enhance flavor, consider adding garlic or nutmeg to the cheese sauce. If you're out of Cheddar, any melting cheese like Gruyère or Monterey Jack works well. For a lighter version, substitute half of the milk with low-fat milk or a non-dairy alternative. Ensure the spinach is well-drained to avoid a watery dish. Pair this with a fresh salad for a complete meal.
Serving Suggestions
Serve scalloped potatoes and spinach as a hearty side dish with roasted meats or grilled chicken. It pairs beautifully with a crisp green salad or as part of a vegetarian meal. For a comforting lunch, consider serving it alongside a warm bowl of tomato soup or with crusty bread. This dish is a great addition to any gathering or holiday table.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover, heating in short intervals until warmed through. For best results, you can reheat in the oven at 350°F (175°C) until hot and bubbly, which helps restore the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Potatoes And Spinach contains roughly 809 calories, with 14g protein, 106g carbohydrates, and 37g fat. It is an excellent source of iron (31% of the Daily Value), potassium (28% of the Daily Value), and protein (27% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 573mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used! You'll need about 1 cup of fresh spinach, which should be sautéed until wilted before adding it to the dish. This will help retain its flavor and texture in the final recipe.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to step 6 and then refrigerate it. When you're ready to serve, simply reheat and finish with the paprika. This makes it a great option for meal prep or holiday gatherings.
Is there a way to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Just make sure to adjust the amount as needed to achieve the desired thickness in your cheese sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).