Scalloped New Potatoes - cooking recipe

Ingredients

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

Preparation

Put potatoes in a large pan; add enough water to cover.
Bring to a boil; lower heat, cover, and simmer 8 minutes or just until tender.
Drain and transfer to a large bowl; set aside.
In a medium pan, cook onion and garlic in 2 tablespoons oil over medium heat for 5 minutes or until tender.
Stir in flour, parsley, basil, salt, and pepper.
Add in milk all at once; cook/stir until thickened and bubbly; remove from heat.
Add spinach and peppers to potatoes; toss gently to combine.
Pour sauce over potato mixture; stir gently to coat.
Transfer mixture to a lightly greased 2-quart casserole dish.
In a small bowl, combine breadcrumbs and remaining oil; sprinkle over potatoes.
Bake, uncovered, at 375\u00b0 for 20 minutes or until crumbs are golden and edges are bubbly.