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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 12 |
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From BHG. Ingredients:
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 |
Directions:
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.
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