Spinach, Potatoes, and Bacon Au Gratin Recipe - Allrecipes.com
Spinach, Potatoes, and Bacon Au Gratin Recipe
  • READY IN hrs

Spinach, Potatoes, and Bacon Au Gratin

Recipe by  

"I wanted something different, other than scalloped or au gratin potatoes, and liked the different colors of the potatoes and spinach. A nice side dish for holiday baked ham. Nice because I did it all ahead of time and then just reheated it."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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 and Cheddar cheese into sauce, mixing until cheese has melted.
  4. Slice potatoes and place about half the potatoes into the bottom of a casserole dish; sprinkle with salt and black pepper. Layer half the spinach and half the pimentos 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.
  5. Bake in the preheated oven until bubbling, about 50 minutes; uncover dish and continue baking until browned on top, 5 to 10 more minutes. Sprinkle with crumbled bacon.
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Reviews More Reviews

Mar 18, 2013

I truly didn't expect to like this recipe but I ended up two servings for lunch! I cut the recipe down to 2 servings and used 5 golf ball sized red potatoes. I added some nutmeg to the cheese sauce. I used Krazy Mixed Up Salt (which is basically a blend of salt, pepper and garlic powder) to sprinkle on the potatoes when layering. I didn't have pimento so I used finely diced red bell pepper. The small casserole baked for 30 minutes with the foil then about 10 minutes after removal. I think that the potatoes were overdone and if I make this again I will not precook the potatoes. Thanks!

 
Apr 13, 2013

Made it today.Came out very nice and will make it again.

 

10 Ratings

Sep 05, 2014

Very good!. Made this for dinner tonight. Even my youngest liked it, and she never ever eats spinach. I followed the recipe, but doubled the spinach, added garlic seasoning and nutmeg. Went generous with fresh ground pepper and omitted the salt. It was delicious. Thanks!

 
Jan 22, 2014

Made this for dinner tonight. Huge hit with my family...even my spinach-hating husband. I didn't have pimentos but it turned out beautifully without them. Thanks SO much for sharing this recipe. A definite keeper!

 
Apr 13, 2014

This was good but I'm stuck with a weird amount of ingredients to use up on something else. I used one each 24 oz bags of small red potatoes and small white potatoes. I actually measured them out in "cups" and used 25 in total. I don't think the combination of potatoes added anything to this dish and would use whatever I had on hand. Also I thought there was too much sauce and should have just used both bags of potatoes as now I'm left with about 5-7 potatoes of each. Not sure the pimentos added anything and now I'm stuck with the rest of the jar since the serving was so small. The scallions equal one whole scallion. And now I have the "rest of the bunch". Ditto on the spinach. This is a small casserole. If I make it again, I would up all the ingredients.

 

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Nutrition

  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 12.2 g
  • 24%
  • Sodium
  • 746 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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