Categories: Casserole, Potatoes, Side Dish

Ingredients

• 2 lbs tiny new potatoes , sliced 1/4-inch thick
• 1 cup chopped onion
• 3 garlic cloves , minced
• 3 tablespoons olive oil , divided
• 3 tablespoons all-purpose flour
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 cups reduced-fat milk
• 6 cups torn fresh spinach
• 1 small red bell pepper , cut into thin bite-size strips
• 1/4 cup fine dry breadcrumb

Directions

1. Put potatoes in a large pan; add enough water to cover.

2. Bring to a boil; lower heat, cover, and simmer 8 minutes or just until tender.

3. Drain and transfer to a large bowl; set aside.

4. In a medium pan, cook onion and garlic in 2 tablespoons oil over medium heat for 5 minutes or until tender.

5. Stir in flour, parsley, basil, salt, and pepper.

6. Add in milk all at once; cook/stir until thickened and bubbly; remove from heat.

7. Add spinach and peppers to potatoes; toss gently to combine.

8. Pour sauce over potato mixture; stir gently to coat.

9. Transfer mixture to a lightly greased 2-quart casserole dish.

10. In a small bowl, combine breadcrumbs and remaining oil; sprinkle over potatoes.

11. Bake, uncovered, at 375° for 20 minutes or until crumbs are golden and edges are bubbly.

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