5 md Potatoes; peel, slice 1/4"
- thick (5 c)
1/4 c Water
1/8 ts Salt
1/3 c Onion; chopped
3 tb Butter
3 tb All purpose flour
2 c Milk
3/4 c Cheddar cheese (3 oz); shredded
5 oz Pkg frozen, chopped spinach;
- thaw, well drained
1 tb Pimiento; chopped
Paprika
In 2 qt casserole, microwave potatoes, water, and salt, covered on
high, 8-10 minutes or until potatoes are just tender, stirring twice.
Drain, remove from casserole and set aside. In same casserole cook
onion in butter, covered, high, 2-3 minutes. Stir in flour. Add milk
all at once, stir to combine. Cook, uncovered, high, 6 minutes or
until thickened and bubbly, stirring every minute until sauce starts
to thicken, then every 30 seconds. Add cheese, stir until melted. Stir
in cooked potatoes, spinach, and pimiento. Cook, covered, high, 1-2
minutes or until heated through. Do not boil. Sprinkle with paprika.
