Scalloped New Potatoes

Submitted by ratherbeswimmin

"From BHG."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 10-12

ingredients

• 2 lbs tiny new potatoes, sliced 1/4-inch thick
• 1 cup chopped onion
• 3 garlic cloves, minced
• 3 tablespoons olive oil, divided
• 3 tablespoons all-purpose flour
• 1 teaspoon dried parsley flakes
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 3⁄4 cups reduced-fat milk
• 6 cups torn fresh spinach
• 1 small red bell pepper, cut into thin bite-size strips
• 1⁄4 cup fine dry breadcrumb

directions

1. Put potatoes in a large pan; add enough water to cover.
2. Bring to a boil; lower heat, cover, and simmer 8 minutes or just until tender.
3. Drain and transfer to a large bowl; set aside.
4. In a medium pan, cook onion and garlic in 2 tablespoons oil over medium heat for 5 minutes or until tender.
5. Stir in flour, parsley, basil, salt, and pepper.
6. Add in milk all at once; cook/stir until thickened and bubbly; remove from heat.
7. Add spinach and peppers to potatoes; toss gently to combine.
8. Pour sauce over potato mixture; stir gently to coat.
9. Transfer mixture to a lightly greased 2-quart casserole dish.
10. In a small bowl, combine breadcrumbs and remaining oil; sprinkle over potatoes.
11. Bake, uncovered, at 375° for 20 minutes or until crumbs are golden and edges are bubbly.