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Spinach and Artichoke Scalloped Potatoes


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  • •1 tablespoon unsalted butter
  • •2 tablespoons olive oil
  • •6 ounces bacon, cut into 1/2 inch pieces
  • •1 large yellow onions, peeled and thinly sliced
  • •Salt and freshly ground black pepper
  • •3 teaspoons minced garlic
  • •1 tablespoon fresh thyme
  • •8 ounces canned artichoke hearts, chopped
  • •10 ounces box chopped spinach, thawed and drained
  • •2 pounds all purpose potatoes, peeled and cut into 1/4 inch thick slices
  • •2 cups Swiss cheese
  • •2 cups half and half
  • •1 cup crispy fried onions, canned


Servings 6
Cooking time 100mins
Adapted from


Step 1

Butter a 2 quart baking dish and set aside. In a large skillet, heat olive oil over medium high heat. Add bacon and cook until golden brown. Add onions and season with salt and pepper. Cook, stirring until onions begin to caramelize, about 15 minutes. Add thyme and garlic and cook 1 minute. Stir in spinach and artichokes. Spread a layer of potatoes in a prepared dish, slightly overlapping slices. Add a layer of spinach and artichoke mixture. Sprinkle a layer of Swiss cheese on top, followed by more potatoes, then spinach and artichoke mixture. Repeat with remaining ingredients. Add half and half, and then top with remaining cheese and crispy fried onions. Cover lightly with foil. Bake until nearly all liquid has been absorbed, about 1 hour and 20 minutes. Remove foil and continue baking until golden brown and bubbly, 15-20 minutes. Remove from the oven and let sit for 10 minutes before serving.

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