Cheesy Scalloped Potatoes with Bacon & Spinach
- 2 lb. Yukon gold potatoes (about 8), peeled, thinly sliced
- 3 Tbsp. butter
- 1 onion, cut lengthwise in half, then crosswise into thin slices Safeway 3 lb For $2.99 thru 02/09
- 2 Tbsp. flour
- 1-3/4 cups milk
- 4 cups loosely packed baby spinach leaves
- 4 slices OSCAR MAYER Bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06
- 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
- Heat oven to 375 degrees F.
- Cook potatoes in large saucepan of boiling water 8 to 10 min.
- or just until tender.
- Meanwhile, melt butter in medium saucepan on medium heat.
- Add onions; cook and stir 5 min.
- or until crisp-tender.
- Add flour; cook and stir 1 min.
- Gradually stir in milk.
- Bring to boil; cook 5 min.
- or until thickened, stirring constantly.
- Add spinach; cook and stir 1 to 2 min.
- or just until wilted.
- Remove from heat.
- Stir bacon into sauce.
- Layer half each of the potatoes, sauce and cheese in 9-inch square baking dish sprayed with cooking spray; repeat layers.
- Cover.
- Bake 45 min.
- to 1 hour or until heated through, uncovering after 30 min.
gold potatoes, butter, onion, flour, milk, baby spinach leaves, bacon, cheddar cheese
Taken from www.kraftrecipes.com/recipes/cheesy-scalloped-potatoes-bacon-spinach-163795.aspx (may not work)