New Potato Bake
Mashed, baked, or roasted, potatoes have served as a complement to many meals. As the number one vegetable crop in the world, the nice thing about potatoes is that they're available year-round. Potatoes typically fall into two catego¬ries: mature (the large potatoes we're familiar with) and new (those that are harvested before maturity and are much smaller in size).
Preparation: 25 minutes
Bake: 375 degrees F. for 25 minutes
Stand: 10 minutes
1-1/2 pounds tiny new potatoes, quartered
1 6-ounce package baby spinach
1/2 cup chopped green onions
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Dash ground nutmeg
1 cup milk
1 cup shredded Swiss cheese
1. Preheat oven to 375 degrees F. Lightly grease 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; cook just until wilted. Drain well; return to saucepan.
2. In small saucepan, cook onions in hot butter over medium heat 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. Add 1/2 cup of cheese, stirring until melted. Pour over potato mixture; gently toss to combine.
3. Transfer mixture to baking dish. Sprinkle with remaining cheese.
4. Bake 25 to 30 minutes or until potatoes are tender. Let stand for 10 minutes before serving.
Makes 6 to 8 servings.
Nutrition facts per serving: 210 calories, 8 g total fat, 26 mg cholesterol, 192 mg sodium, 25 g carbohydrates 3 g dietary fiber, 10 g protein.