Ingredients
- Sauce:
- 3 pounds small red new potatoes, quartered
- 2 teaspoons salt
- 1 bag (9 oz) baby spinach leaves
- 3 Tablespoons unsalted butter
- 1 bunch scallions or spring onions, trimmed and chopped
- 3 Tablespoons flour
- 2 cups milk, warmed
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne
- Pinch ground nutmeg
- 1/2 pound Swiss cheese, shredded (about 2 cups)
- 1 Tablespoon plain breadcrumbs
Preparation
Step 1
1. Heat oven to 375 degrees. Place potatoes and salt in a large saucepan. Add cold water to cover. Bring to a boil; simmer 8 minutes. Just before draining, add spinach. Drain.
2. Sauce: In small saucepan, melt butter over medium heat. Add scallions; cook for 5 minutes or until softened. Sprinkle flour over scallions and whisk to blend. In 2 additions, whisk in warm milk until smooth. Add salt, pepper, cayenne and nutmeg. Bring to a boil over medium heat, whisking occasionally. Remove from heat. Whisk in 1 cup of the cheese.
3. Coat a 9 x 13' baking dish with Pam. Layer half the potatoes and spinach in dish; spoon half the sauce over. Sprinkle with half the remaining cheese. Top with remaining potatoes and sauce. Sprinkle with reserved cheese.
4. Bake at 375 degrees for 20 minutes. Top with breadcrumbs. Bake 10 minutes longer, until browned. Let stand 10-15 minutes.