Recipe by Patricia Feeney Monson
"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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small red and yellow potatoes
chopped green onion
shredded Cheddar cheese, or more to taste
salt and ground black pepper to taste
chopped fresh spinach
diced pimento pepper
cooked bacon, crumbled
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!
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.
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!
Made it today.Came out very nice and will make it again.
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!
I really liked this recipe and so did my family, but next time I make it, I am going to add an additional cheese, something more flavorful to give it some kick.
So far this is the best au gratin potatoes I have made! When you are adding the sauce it seems like too much, like it will be too soupy, but it thickens up nicely and turns into a nice thick potatoes au gratin. Loved the spinach in this too! Oh forgot to mention I realized a little too late that I was out of pimentos, so I roasted up a red pepper to substitute. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach, Potatoes, and Bacon Au Gratin
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 135
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