Scalloped Potatoes With Spinach and Cheese

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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

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