New-Potato Bake

New-Potato Bake
Servings: 8 Prep 15 mins Cook 10 mins Bake 375°F 30 mins


  • 3 pounds small red new potatoes, quartered
  • 2 teaspoons salt
  • 1 bag (9 ounces) baby spinach leaves
  • 3 tablespoons unsalted butter
  • 1 bunch scallions or spring onions, trimmed and chopped
  • 3 tablespoons all-purpose flour
  • 2 cups milk, warmed
  • 3/4 teaspoon salt
  • 1/8 teaspoon white or black pepper
  • 1/8 teaspoon cayenne
  • pinch ground nutmeg
  • 1/2 pound Swiss cheese, shredded (about 2 cups)
  • 1 tablespoon plain breadcrumbs

Make It

1. Heat oven to 375 degrees F. Place potatoes and salt in large saucepan. Add cold water to cover. Bring to a boil; simmer 8 minutes. Just before draining, add spinach. Drain.


2. In small saucepan, melt butter over medium heat. Add scallions; cook for 5 minutes or until softened. Sprinkle flour over scallions and whisk to blend. In 2 additions, whisk in warm milk until smooth. Add salt, pepper, cayenne and nutmeg. Bring to a boil over medium heat, whisking occasionally. Remove from heat. Whisk in 1 cup of the cheese.

3. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Layer half the potatoes and spinach in dish; spoon half the sauce over. Sprinkle with half the remaining cheese. Top with remaining potatoes and sauce. Sprinkle with reserved cheese.

4. Bake at 375 degrees F for 20 minutes. Top with breadcrumbs. Bake 10 minutes more until browned. Let stand 10 to 15 minutes.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 253, Fat, total (g): 12, chol. (mg): 37, sat. fat (g): 7, carb. (g): 24, fiber (g): 3, pro. (g): 13, sodium (mg): 521, Percent Daily Values are based on a 2,000 calorie diet.