Recipe by Felix4067
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.
Top Review by Dixie Lee
This was an easy recipe and very tasty. I used 2 (very) large new potates and did not peel them. I sliced them in the food processor and cut out the par-boiling to reduce preparation time. My mother cannot eat fresh onions so I substituted dehydrated onions and also used evaporated skim milk in place of the 1% milk. I baked it at 350 for 3/4 hour. It fed 4 adults with loads left over, and the lefts overs were tastier than when it first came out of the oven. I would definately make this again.
- 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
Directions See How It's Made
- 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.