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Potatoes and Spinach Augratin Recipe

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This recipe for Potatoes and Spinach Augratin is from THERE YOU HAVE IT!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups small red and yellow potatoes
3 tablespoons butter
1/4 cup chopped green onion
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt and pepper
2 cups shredded Cheddar cheese
pinch salt and ground black pepper to taste
2 cups fresh spinach
1/2 diced red bell pepper
4 slices cooked bacon, crumbled
Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C).

Place potatoes into a large pot, cover with water, and bring to a boil. Cook potatoes until tender and still firm, about 15 minutes; drain and set aside to cool.
.
Melt butter in a saucepan over medium heat; cook and stir green onion in the hot butter until softened, 1 to 2 minutes.

Whisk flour into green onion and butter; gradually stir in milk, whisking constantly, until mixture is thickened and bubbly. Stir salt, pepper and Cheddar cheese into sauce, mixing until cheese has melted.

Slice potatoes and place about half the potatoes into the bottom of a greased casserole dish; sprinkle with salt and black pepper. Layer half the spinach and half the red peppers over potatoes and pour half the cheese sauce over the spinach. Repeat layers, ending with remaining cheese sauce. Cover casserole dish tightly with aluminum foil.
Bake in the preheated oven until bubbling, about 50 minutes; uncover dish sprinkle with crumbled bacon.and continue baking until browned on top, 5 to 10 more minutes.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a great side dish for baked ham at Easter. It is even better as leftovers.

 

 

 

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