Peppery Scalloped Potato and Spinach Casserole
Classic scalloped potatoes with red and green bell peppers and poblano peppers in a peppery Parmesan white sauce. Finished with a thin layer of sauteed spinach and Monterey Jack cheese.
Serving size: 1/2 cup
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 400 F (350 F convection). |
| Classic Casserole® Scalloped Potatoes O'Brien Style |
1 carton
|
In full-size steamtable pan, combine boiling water with seasoning packets and butter. Whisk well to blend. |
| Water, boiling |
4 qt.
|
|
| Butter, unsalted |
1/2 cup
|
|
| Poblano peppers, julienne |
1 lb.
|
Add potato slices and next 5 ingredients; mix thoroughly. |
| White pepper, coarse-ground |
2 tsp.
|
|
| Black pepper, fresh-ground |
1 tsp.
|
|
| Parmesan cheese, shredded |
8 oz.
|
|
| Salt |
2 tsp.
|
|
|
|
Bake for 35 to 40 minutes. |
| Olive oil |
1/2 cup
|
In sauté pan heat oil over medium heat; add spinach leaves; sauté until tender. Remove from heat. |
| Baby leaf spinach, stems removed |
4 bag
|
|
| Monterey Jack cheese, shredded |
1 lb.
|
Remove potatoes from oven. Spread sautéed spinach evenly over potatoes and top with Monterey Jack. Bake for additional 10 minutes or until cheese is melted.
|
Nutritional Information Per Serving
| Calories — 147 KCAL |
Protein — 4.8 g |
Fat — 7.4 g |
| Carbs — 13.6 g |
Iron — 0.7 mg |
Sodium — 567 mg |
| Potassium — 220 mg |
Zinc — 0.40 mg |
Vitamin A — 950 IU |
| Riboflavin — 0.07 mg |
Niacin — 0.6 mg |
Calcium — 137 mg |
| Cholesterol — 13 mg |
Vitamin B6 — 36 mcg |
Vitamin B12 — 0.00 mcg |
| Thiamine — 0.02 mg |
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