I wanted something different, other than scalloped or au gratin potatoes, and liked the different colors of the potatoes and spinach. A nice side dish for holiday baked ham. Nice because I did it all ahead of time and then just reheated it.

Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place potatoes into a large pot, cover with water, and bring to a boil. Cook potatoes until tender and still firm, about 15 minutes; drain and set aside to cool.

  • Melt butter in a saucepan over medium heat; cook and stir green onion in the hot butter until softened, 1 to 2 minutes. Whisk flour into green onion and butter; gradually stir in milk, whisking constantly, until mixture is thickened and bubbly. Stir salt and Cheddar cheese into sauce, mixing until cheese has melted.

  • Slice potatoes and place about half the potatoes into the bottom of a casserole dish; sprinkle with salt and black pepper. Layer half the spinach and half the pimentos over potatoes and pour half the cheese sauce over the spinach. Repeat layers, ending with remaining cheese sauce. Cover casserole dish tightly with aluminum foil.

  • Bake in the preheated oven until bubbling, about 50 minutes; uncover dish and continue baking until browned on top, 5 to 10 more minutes. Sprinkle with crumbled bacon.

Nutrition Facts

249 calories; protein 10.3g 21% DV; carbohydrates 23.5g 8% DV; fat 12.9g 20% DV; cholesterol 37.8mg 13% DV; sodium 582.3mg 23% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/18/2013
I truly didn't expect to like this recipe but I ended up two servings for lunch! I cut the recipe down to 2 servings and used 5 golf ball sized red potatoes. I added some nutmeg to the cheese sauce. I used Krazy Mixed Up Salt (which is basically a blend of salt, pepper and garlic powder) to sprinkle on the potatoes when layering. I didn't have pimento so I used finely diced red bell pepper. The small casserole baked for 30 minutes with the foil then about 10 minutes after removal. I think that the potatoes were overdone and if I make this again I will not precook the potatoes. Thanks! Read More
(19)

Most helpful critical review

Rating: 3 stars
04/14/2014
This was good but I'm stuck with a weird amount of ingredients to use up on something else. I used one each 24 oz bags of small red potatoes and small white potatoes. I actually measured them out in "cups" and used 25 in total. I don't think the combination of potatoes added anything to this dish and would use whatever I had on hand. Also I thought there was too much sauce and should have just used both bags of potatoes as now I'm left with about 5-7 potatoes of each. Not sure the pimentos added anything and now I'm stuck with the rest of the jar since the serving was so small. The scallions equal one whole scallion. And now I have the "rest of the bunch". Ditto on the spinach. This is a small casserole. If I make it again I would up all the ingredients. Read More
(8)
37 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/18/2013
I truly didn't expect to like this recipe but I ended up two servings for lunch! I cut the recipe down to 2 servings and used 5 golf ball sized red potatoes. I added some nutmeg to the cheese sauce. I used Krazy Mixed Up Salt (which is basically a blend of salt, pepper and garlic powder) to sprinkle on the potatoes when layering. I didn't have pimento so I used finely diced red bell pepper. The small casserole baked for 30 minutes with the foil then about 10 minutes after removal. I think that the potatoes were overdone and if I make this again I will not precook the potatoes. Thanks! Read More
(19)
Rating: 5 stars
09/05/2014
Very good!. Made this for dinner tonight. Even my youngest liked it, and she never ever eats spinach. I followed the recipe, but doubled the spinach, added garlic seasoning and nutmeg. Went generous with fresh ground pepper and omitted the salt. It was delicious. Thanks! Read More
(9)
Rating: 3 stars
04/13/2014
This was good but I'm stuck with a weird amount of ingredients to use up on something else. I used one each 24 oz bags of small red potatoes and small white potatoes. I actually measured them out in "cups" and used 25 in total. I don't think the combination of potatoes added anything to this dish and would use whatever I had on hand. Also I thought there was too much sauce and should have just used both bags of potatoes as now I'm left with about 5-7 potatoes of each. Not sure the pimentos added anything and now I'm stuck with the rest of the jar since the serving was so small. The scallions equal one whole scallion. And now I have the "rest of the bunch". Ditto on the spinach. This is a small casserole. If I make it again I would up all the ingredients. Read More
(8)
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Rating: 5 stars
08/22/2016
Unlike most people, I made this recipe as stated. It is excellent! If you want to change this an that or add whatever then submit your own recipe instead of rating something that you never made Read More
(6)
Rating: 5 stars
01/22/2014
Made this for dinner tonight. Huge hit with my family...even my spinach-hating husband. I didn't have pimentos but it turned out beautifully without them. Thanks SO much for sharing this recipe. A definite keeper! Read More
(5)
Rating: 4 stars
04/13/2013
Made it today.Came out very nice and will make it again. Read More
(4)
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Rating: 5 stars
03/29/2016
This meal was a great hit. I used a few different things since this was helping use leftover Easter dinner. I replaced the pimentos with a red pepper, used shallot and a touch of garlic as well. The red pepper against the spinach was very colorful and added sweetness to the meal. Combined with a mixture of mashed red and sweet potatoes, it made a good foundation for the casserole. Final substitution was ham for bacon, still a great flavorful combination. Read More
(3)
Rating: 5 stars
02/28/2016
Substituted velveeta for the cheddar and chopped sweet peppers (rather than pimento peppers) and sauteed the with the onion. Pre-sliced the potatoes and par-boiled them which reduced baking time to 30 minutes. Well liked at the potluck. Read More
(2)
Rating: 5 stars
04/08/2015
So far this is the best au gratin potatoes I have made! When you are adding the sauce it seems like too much, like it will be too soupy, but it thickens up nicely and turns into a nice thick potatoes au gratin. Loved the spinach in this too! Oh forgot to mention I realized a little too late that I was out of pimentos, so I roasted up a red pepper to substitute. Delicious! Read More
(2)