Scalloped New Potatoes

• 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

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 375u0b0 for 20 minutes or until crumbs are golden and edges are bubbly.

potatoes, onion, garlic, olive oil, allpurpose, parsley flakes, dried basil, salt, black pepper, milk, fresh spinach, red bell pepper, breadcrumb

Taken from www.food.com/recipe/scalloped-new-potatoes-153869 (may not work)