Spinach & Parm Scalloped Potatoes

Spinach & Parm Scalloped Potatoes



Prep Time: 15 - 20 Min

Cook Time: Approximately 1 Hr

 

1. In a small saucepot, begin melting the butter over medium heat. Once you hear bubbling, add a drizzle of EVOO, the garlic, and red pepper flakes. Stir and cook two minutes.

 

1. Add the fresh thyme reserving ¼ of it for garnish and add the onions and a good pinch of sea salt. Stir and cook 5 – 7 minutes until onions have cooked down.

 

1. Slowly pour in the milk and cream. Bring to a light boil making sure to stir periodically. Add the spinach, white pepper, garlic & onion powders, 3 Tbsp. parmesan, and a pinch of sea salt. Stir and reduce heat to medium low. Simmer 5 minutes making sure to stir often.

 

1. Preheat oven to 400 F.

 

                 Grocery List

• 4 Large Russet Potatoes, sliced thinly (1/8” approx.) on a mandolin
• 2 Tbsp. Unsalted Butter
• EVOO
• Yellow Onion, diced
• 2 cloves Garlic, crushed & minced
• 2 Packed C Fresh Spinach
• 5 sprigs Fresh Thyme, leaves removed and chopped
• 1 C 2% Milk
• 1/3 C Whipping Cream
• ½ Tsp. Red Pepper Flakes
• ½ Tsp. Garlic Powder
• ½ Tsp. Onion Powder
• ¼ Tsp. Ground White Pepper
• 4 Tbsp. Grated Parmesan
• Fresh Parsley, chopped - Garnish

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1. Spray the inside of a 1½ qt. baking dish with cooking spray. Begin lightly overlapping potato slices along the base of the dish until it’s entirely covered. Now, work from the outside corner of the dish towards the center in a clockwise pattern overlapping potato slices until they have all been used up.

 

1. Using an immersion blender, puree the sauce until smooth and blended. Pour the sauce over the potatoes making sure to coat them all entirely. If needed, push the outside edge potatoes down towards the bottom of the dish to make sure they are coated in sauce. Sprinkle the remaining thyme and grated parmesan on the dish.

 

1. Cover and bake 30 minutes. Remove cover and continue baking 15 – 20 minutes until potatoes are tender, sauce is reduced and bubbly, and edges are browned.

 

1. For service, enjoy a few scoops with a pinch of sea salt and chopped parsley. ENJOY!