New Potato Bake

New Potato Bake
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2 users rated this recipe an average rating of 5.0
Makes:
6 servings
Prep:
25 mins
Bake:
25 mins 375°
Stand:
10 mins
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New Potato Bake

Ingredients
1 1/2
pounds tiny new potatoes, quartered
1
6 ounce package (about 5 cups) fresh baby spinach
1
tablespoon butter
1/2
cup chopped green onions (4)
1
1/4
teaspoon salt
1/8
teaspoon cayenne pepper
 
Dash ground nutmeg
1
cup milk
1
cup shredded Swiss cheese (4 ounces)

Directions

  1. Preheat oven to 375 degrees F. Lightly grease a 2-quart square baking dish; set aside. In a covered large saucepan cook potatoes in enough boiling, lightly salted water to cover for 8 minutes. Stir in spinach; drain well. Return potato mixture to pan.
  2. Meanwhile, for sauce, in a small saucepan heat butter over medium heat until melted. Add green onions; cook about 3 minutes or until softened. Stir in flour, salt, cayenne pepper, and nutmeg. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in 1/2 cup of the cheese until melted.
  3. Pour sauce over potato mixture; stir gently to combine. Transfer mixture to the prepared baking dish. Sprinkle with the remaining 1/2 cup cheese.
  4. Bake, uncovered, for 25 to 30 minutes or until potatoes are tender. Let stand for 10 minutes before serving.

From the Test Kitchen

Tip:

If you're cooking for a crowd, double the ingredients and bake this side dish in a 3-quart rectangular baking dish.

Nutrition Facts

(New Potato Bake)
    Per serving:
  • 210 kcal cal.,
  • 8 g fat
  • (5 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 26 mg chol.,
  • 192 mg sodium,
  • 25 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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