Spinach, Potatoes, and Bacon Au Gratin

Spinach, Potatoes, and Bacon Au Gratin

4 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 45 m
Patricia Monson
Recipe by  Patricia Monson

“I wanted something different, other than scalloped or au gratin potatoes, and liked the different colors of the potatoes and spinach. A nice side dish for holiday baked ham. Nice because I did it all ahead of time and then just reheated it.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place potatoes into a large pot, cover with water, and bring to a boil. Cook potatoes until tender and still firm, about 15 minutes; drain and set aside to cool.
  3. Melt butter in a saucepan over medium heat; cook and stir green onion in the hot butter until softened, 1 to 2 minutes. Whisk flour into green onion and butter; gradually stir in milk, whisking constantly, until mixture is thickened and bubbly. Stir salt and Cheddar cheese into sauce, mixing until cheese has melted.
  4. Slice potatoes and place about half the potatoes into the bottom of a casserole dish; sprinkle with salt and black pepper. Layer half the spinach and half the pimentos over potatoes and pour half the cheese sauce over the spinach. Repeat layers, ending with remaining cheese sauce. Cover casserole dish tightly with aluminum foil.
  5. Bake in the preheated oven until bubbling, about 50 minutes; uncover dish and continue baking until browned on top, 5 to 10 more minutes. Sprinkle with crumbled bacon.

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Reviews (4)

Rate This Recipe
It's A New Day
5

It's A New Day

I truly didn't expect to like this recipe but I ended up two servings for lunch! I cut the recipe down to 2 servings and used 5 golf ball sized red potatoes. I added some nutmeg to the cheese sauce. I used Krazy Mixed Up Salt (which is basically a blend of salt, pepper and garlic powder) to sprinkle on the potatoes when layering. I didn't have pimento so I used finely diced red bell pepper. The small casserole baked for 30 minutes with the foil then about 10 minutes after removal. I think that the potatoes were overdone and if I make this again I will not precook the potatoes. Thanks!

happy
2

happy

Made it today.Came out very nice and will make it again.

Dae
1

Dae

Made this for dinner tonight. Huge hit with my family...even my spinach-hating husband. I didn't have pimentos but it turned out beautifully without them. Thanks SO much for sharing this recipe. A definite keeper!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 276 cal
  • 14%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 23.6 g
  • 8%
  • Protein
  • 12.2 g
  • 24%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 746 mg
  • 30%

Based on a 2,000 calorie diet

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