It should come as no surprise to my readers from the burgh that we like our potatoes in this state. I think I had potatoes 3 ways over the course of the week. This recipe, that my mother has had cut out from a magazine from December 1999 takes a different approach to regular scallop potatoes, making them lighter, and adding a bunch of vegetables.
Scalloped New Potatoes (serves 8)
- 2 lbs. tiny new potatoes, sliced
- 1 cup chopped onion
- 3 cloves garlic, minced
- 3 TB margarine or butter
- 3 TB all-purpose flour
- 1 1/4 tsp dried rosemary
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 3/4 cups milk (we used 1%)
- 6 cups torn spinach, cut into 1 1/2-inch pieces
- 1 small red sweet pepper, cut into matchstick strips
- 3/4 cup shredded white cheddar cheese
- 1/4 cup dry bread crumbs
Preheat oven to 375 degrees. Coat a 2 quart oval or rectangular baking dish with cooking spray; set aside.
In a large saucepan cook potatoes, covered, in a moderate amount of boiling salted water for 5 minutes or until just tender. Drain and transfer to an extra large mixing bowl. In the same saucepan cook onion and garlic in 2 TB of margarine over medium heat for 5 minutes or until just tender. Stir in flour, rosemary, parsley, salt and pepper. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly.
**Note that my mom has said that every time she makes this, she doesn't feel this is enough sauce. So we did 1 1/2 times as much of this milk sauce, but if you want to keep the calories/fat down slightly, you may want to follow the recipe. Just know that the sauce won't cover as much as you expect.
Add spinach and red pepper to potatoes. Toss gently to combine. Pour sauce over potato mixture. Stir gently until evenly coated. Transfer potato mixture to prepared baking dish. The dish will be very full.
Sprinkle cheese evenly over top. Melt the remaining 1 TB margarine. Add bread crumbs, tossing to coat. Sprinkle over cheese. Bake for 20 minutes or until edges are bubbly and crumbs are golden. Serve.