Spinach, Potatoes, and Bacon Au Gratin

Spinach, Potatoes, and Bacon Au Gratin

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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Ingredients

1 h 45 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 14
  1. 22 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 o...

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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 ...

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 gene...

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 o...

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 reci...

This meal was a great hit. I used a few different things since this was helping use leftover Easter dinner. I replaced the pimentos with a red pepper, used shallot and a touch of garlic as well....

Unlike most people, I made this recipe as stated. It is excellent! If you want to change this an that or add whatever then submit your own recipe instead of rating something that you never made

It was ok. I didn't think it was spectacular. I don't think I'll make it again.

Substituted velveeta for the cheddar and chopped sweet peppers (rather than pimento peppers) and sauteed the with the onion. Pre-sliced the potatoes and par-boiled them which reduced baking t...

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