Scalloped Potatoes And Spinach Food

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POTATO & SPINACH GRATIN



Potato & Spinach Gratin image

This Potato & Spinach Gratin is made using thinly sliced potatoes, layers of fresh spinach and topped with a cream sauce. Pure comfort food!

Provided by Julia Pinney

Categories     Main Course     Side Dish

Time 2h15m

Number Of Ingredients 13

2 lb potatoes (peeled and cut into very thin slices)
1 small onion (thinly sliced)
1 bag fresh spinach
1 Cup cream
1 1/2 Cup Gouda cheese (grated)
2 clove Garlic (crushed)
1 Tablespoon olive oil
1 Teaspoon oregano
1 Teaspoon rosemary
Small bunch of fresh chopped parsley
Sea salt
Black pepper
Butter (to grease baking dish)

Steps:

  • Preheat oven to 350 degrees F. Grease a deep sided 8 inch round baking dish.
  • Place the spinach in a colander set over a bowl. Pour over boiling water to wilt the spinach. Squeeze out as much excess water as you can and set aside.
  • In a medium skillet set over medium heat, add the olive oil and sliced onions. Give a good stir and cook for about 10 minutes until softened and lightly golden. Set aside.
  • In a medium saucepan set over high heat, add the cream and bring to a boil and add the garlic, oregano, rosemary, fresh parsley (reserving a small amount for the top),salt and pepper. Stir and remove from heat.
  • Add the potatoes to the cream mixture and coat well. Spoon about half of the potatoes into the baking dish. Top with the onions, spinach and bout 2/3 of the cheese. Top with remaining potatoes, cheese and parsley.
  • Cover and bake for about 1 1/2 hours. Uncover and return to oven for 15 more minutes. Remove from oven and allow to set for about 10 minutes before serving.

Nutrition Facts : ServingSize 1 serving, Calories 365 kcal, Carbohydrate 22 g, Protein 14 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 91 mg, Sodium 382 mg, Fiber 3 g, Sugar 2 g

SCALLOPED POTATOES WITH MUSHROOMS



Scalloped Potatoes with Mushrooms image

Potatoes and mushrooms make a one-dish meal I love - it's the calories you have to watch. Swap out dairy products with lower fat options. -Courtney Stultz, Columbus, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 13

2 pounds potatoes (about 4 medium), peeled and sliced
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 cup sour cream
1 cup coarsely chopped fresh spinach
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer., In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream. , Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in. square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese. , Bake, uncovered, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 269 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 471mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

SCALLOPED POTATOES AND SPINACH



Scalloped Potatoes and Spinach image

This comes from the November 2006 Woman's Day magazine. It can be made up to 2 days ahead of time and reheated (covered) in the oven or microwave.

Provided by the_cookie_lady

Categories     Spinach

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can condensed cream of celery soup
1 (8 ounce) package spreadable cheese with garlic and herbs (such as Rondele)
1 1/4 cups milk
1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
1 (30 -32 ounce) bag frozen hash brown potatoes, thawed (about 6 cups)
2 tablespoons grated parmesan cheese

Steps:

  • Heat oven to 350 degrees. Coat a shallow 2-qt casserole dish with nonstick spray.
  • Put soup, spreadable cheese and milk in a large bowl; whisk together. Put spinach in a medium bowl; stir in 3/4 c soup mixture. Stir potatoes in remaining soup mixture.
  • Evenly spread 1/2 the potato mixture (about 3 cups) in the casserole dish. Layer with spinach mixture, then remaining potatoes. Sprinkle with Parmesan cheese.
  • Bake uncovered for 1 hour or until golden. For a crispier top, you can broil it for just a few minutes.

Nutrition Facts : Calories 162, Fat 4.5, SaturatedFat 1.9, Cholesterol 10.6, Sodium 391.7, Carbohydrate 25.8, Fiber 3.5, Sugar 1, Protein 6.7

SCALLOPED POTATOES WITH SPINACH AND CHEESE



Scalloped Potatoes With Spinach and Cheese image

I think this might have been a WW recipe, but I really can't be sure. I know I've changed it somewhat if it was. This is good for potlucks when you want to make something the night before. I've also done it in a crock pot instead of in the oven (2-3 hours on low) and it comes out great.

Provided by Felix4067

Categories     Spinach

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs potatoes, peeled and cut into 1/8 inch thick slices
1 1/4 cups 1% low-fat milk
1 cup reduced-sodium fat-free chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash nutmeg
2 teaspoons butter
2 cups vidalia onions, coarsely chopped
1 cup sharp cheddar cheese, shredded
1 (10 ounce) package frozen spinach, thawed and squeezed dry
3 tablespoons dry parmesan cheese

Steps:

  • Preheat oven to 450°F.
  • Place potato slices in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer 6 minutes or until tender.
  • *DO NOT overcook, or you'll get potato mush!
  • Drain potato slices well; set aside.
  • While potatoes are cooking, combine milk, broth, flour, salt, pepper, and nutmeg in a medium bowl; stir with a whisk until completely blended.
  • Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add onions to skillet; saute 7 minutes or until golden, but not crisp.
  • Reduce heat to medium; gradually whisk in milk mixture until blended.
  • Cook 5 minutes or until thick and bubbly, stirring constantly.
  • Add cheese, stirring constantly until completely melted and combined.
  • Remove cheese mixture from heat.
  • Arrange half the potato slices in the bottom of a 9x13-inch glass baking dish coated with cooking spray.
  • Top with half the spinach, and half the cheese sauce. Repeat layers.
  • Sprinkle with Parmesan cheese and bake, uncovered, at 450F for 15-18 minutes or until golden and bubbly.

Nutrition Facts : Calories 217.9, Fat 7.1, SaturatedFat 4.4, Cholesterol 21.3, Sodium 328.7, Carbohydrate 29.9, Fiber 4.4, Sugar 5, Protein 10.2

SCALLOPED POTATOES



Scalloped Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield about 4 to 6 side dish servings

Number Of Ingredients 7

1 clove garlic, smashed
2 tablespoons unsalted butter
2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
2 cups half-and-half
1 tablespoon kosher salt
Freshly ground black pepper
Pinch nutmeg

Steps:

  • Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
  • Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
  • In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
  • Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

SCALLOPED POTATO ROLL RECIPE BY TASTY



Scalloped Potato Roll Recipe by Tasty image

Here's what you need: potatoes, grated parmesan cheese, salt, olive oil, sweet onion, ground beef, diced tomato, fresh parsley, paprika, pepper, spinach, garlic, ricotta cheese, shredded mozzarella cheese

Provided by Julie Klink

Categories     Lunch

Yield 8 servings

Number Of Ingredients 14

6 potatoes, peeled
2 cups grated parmesan cheese, divided
3 teaspoons salt, divided
4 tablespoons olive oil, divided
1 sweet onion, diced
1 lb ground beef
14 ½ oz diced tomato, 1 can, drained
4 tablespoons fresh parsley, chopped, divided
1 teaspoon paprika
½ teaspoon pepper
6 cups spinach
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  • On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  • Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  • Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  • In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  • Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  • In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  • In a bowl combine the spinach mixture and the ricotta. Set aside.
  • Evenly spread the spinach mixture over the cooked potato sheet.
  • Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  • Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  • Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  • Sprinkle with parsley for garnish. Slice and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, Sugar 4 grams

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