Scalloped Potatoes And Spinach - cooking recipe

Ingredients

5 medium potatoes, peeled and sliced 1/4-inch thick
1/4 c. water
1/8 tsp. salt
1/3 c. chopped onion
3 Tbsp. margarine or butter
3 Tbsp. flour
2 c. milk
3/4 c. shredded Cheddar cheese
1/2 (10 oz.) pkg. frozen spinach, thawed and well drained
1 Tbsp. chopped pimiento
paprika

Preparation

In a 2-quart microwavesafe casserole, microcook the sliced potatoes, water and salt, covered, on 100% power for 8 to 10 minutes, or until potatoes are just tender, stirring twice. Drain; remove from casserole and set aside.
In small casserole, cook onion in margarine, covered, on High 2 to 3 minutes.
Stir in flour.
Add milk all at once; stir to combine.
Cook, uncovered, on High for 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 the cooked potatoes, spinach and pimiento.
Cook, covered, on High for 1 to 2 minutes. Sprinkle with paprika.
Makes 8 servings.