"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

New-Potato Bake Recipe

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This recipe for New-Potato Bake, by , is from Down on the Farm with the Silverstrim Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annette Curley
Added: Sunday, August 30, 2009


3 pounds small red new potatoes, quartered
2 teaspoons salt
1 bag (9 ounces) baby spinach leaves

3 tablespoons unsalted butter
1 bunch spring onions, trimmed and chopped
3 tablespoons all-purpose flour
2 cups milk, warmed
3/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne
Pinch of ground nutmeg
1/2 pound Swiss cheese, shredded (about 2 cups)
1 tablespoon of plain bread crumbs

Heat oven to 375. Place potatoes and salt in large saucepan. Add cold water to cover. Bring to a boil; simmer 8 minutes. Just before draining, add spinach. Drain.
To make sauce- In a small saucepan, melt butter over medium heat. Add onions; cook for 5 minutes or until softened. Sprinkle flour over onions and whisk to blend.
In 2 additions, whisk in warm milk until smooth. Add salt, pepper, cayenne and nutmeg. Bring to boil over medium heat, whisking occasionally. Remove from heat Whisk in 1 cup of the cheese.
Coat 13x9x2 inch baking dish with nonstick cooking spray. 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.
Bake at 375 for 20 minutes. Top with breadcrumbs. Bake 10 minutes more until browned. Let stand for 10 to 15 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes




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