Sauce:

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 pepper

Pinch ground nutmeg

2 cups Swiss cheese, shredded

1 tablespoon plain bread crumbs

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

In a 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 two additions, whisk in warm milk until smooth. Add salt, pepper, cayenne, and nutmeg. Bring to boil over medium heat, whisking occasionally. Remove from heat. Whisk in 1 cup of cheese.

Coat 13x9x2-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.

Bake at 375 degrees F. for 20 minutes. Top with bread crumbs. Bake 10 minutes more until browned. Let stand 10 to 15 minutes. Makes 8 servings.

Nutrition facts per serving: 253 calories, 12 g total fat, 37 mg cholesterol, 521 mg sodium, 24 g carbohy­drates, 3 g dietary fiber, 13 g protein.