Lactose-Free Recipe: Scalloped Potatoes & Spinach
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 50m
Use LACTAID Milk to create a comforting lactose-free casserole with red potatoes, fresh spinach and red peppers.
  • Nonstick cooking spray
  • 2 lb red potatoes, scrubbed & sliced ¼ inch thick
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 Tbs olive oil, divided
  • 3 Tbs all-purpose flour
  • 1 tsp dried parsley
  • 2 tsp fresh basil, minced
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1¾ cups LACTAID® Reduced Fat Milk
  • 6 cups torn spinach
  • 1 medium red sweet pepper, cut into thin bite-size strips
  • ¼ cup Panko bread crumbs
  1. Lightly coat a 2-quart oval or rectangular baking dish with cooking spray; set aside.
  2. In a large saucepan cook potatoes, covered, in boiling salted water about 8 minutes or just until tender. Drain and transfer to a very large bowl; set aside.
  3. For sauce, cook onion and garlic in 2 tablespoons of the olive oil over medium heat about 5 minutes or just until tender. Stir in flour, parsley, basil, salt, and black pepper. Stir in LACTAID® Reduced Fat Milk all at once. Cook and stir over medium heat until thick and bubbly.
  4. Add the spinach and sweet pepper to potatoes. Toss gently to combine. Pour sauce over potato mixture. Stir gently until coated. Spoon potato mixture into prepared baking dish.
  5. In a small bowl stir together the remaining 1 tablespoon olive oil and bread crumbs; toss to coat. Sprinkle over potato mixture. Bake, uncovered, in a 375 degree F oven about 20 minutes or until edges are bubbly and crumbs are golden.
For a crunchy top, place under broiler for amin until crisp.
For a main dish meal, add 1 - 2 cups cubed baked ham.
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at