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Peppery Scalloped Potato & Spinach Casserole

Sliced potatoes in a creamy sauce topped with a thin layer of sautéed spinach and Monterey Jack cheese.

Yield: 39, half-cup servings
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Peppery Scalloped Potato & Spinach Casserole


1  crtn Classic Casserole® Scalloped Potatoes O'Brien Style
4  qt Water, boiling (190°-212°F)
1/2  cup Butter, unsalted
1  lb Poblano peppers, julienned
2  tsp White pepper, coarse-ground
1  tsp Black pepper, fresh ground
8  oz Parmesan cheese, shredded
2  tsp Salt
1/2  cup Olive oil
4  bag Baby leaf spinach, stems removed
1  lb Monterey Jack cheese, shredded


  1. Heat convection oven to 350°F.
  2. In a 2-inch deep, full-size steamtable pan, combine boiling water with sauce mix and butter. Whisk well to blend.
  3. Add Classic Casserole® Scalloped Potatoes O'Brien-Style potato slices and next 5 ingredients, mix thoroughly. Bake 35-40 min.
  4. In sauté pan, heat oil over medium heat, add spinach leaves and sauté until tender. Remove from heat.
  5. Remove potatoes from oven. Spread sautéed spinach evenly over potatoes and top with Monterey Jack. Bake for additional 10 min. or until cheese is melted. Serve or place in a steamtable to hold hot. Serve.

Nutritional Information Per Serving

Calories - 270 Protein - 9 g SatFat - 6 g
Fat - 13 g Carbs - 31 g Fiber - 6 g
Iron - 10 % Sodium - 760 mg
Vitamin A - 40 %
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