Italian Scalloped Potatoes
Prep: 20 minutes Cook: 1 hour 20-30 minutes
By Tiffany Hobson
- 9 Yukon potatoes, peeled and cut into 1/4 inch slices
- 10 cloves garlic, minced
- 1 tsp dried Italian herb seasoning
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 pound fresh baby spinach leaves
- 1 tbsp water
- 1/2-1 cup Arrabbiata Sauce (see Note below)
- 3-4 Roma tomatoes (any variety) cut into 1/4 inch slices
- 1/2 yellow onion, cut into big rings
- 1 red bell pepper, cut into big rings
Preheat oven to 375 degrees.
In a large pot, cook the spinach and water on medium heat for 3 - 4 minutes. Drain the extra water from the spinach using a colander. Set aside for later use.
In a big bowl, combine the potatoes, garlic and spices and use your hands to mix everything well.
In a 9 x 13 Pyrex dish, place just enough Arrabbiata sauce to lightly coat the bottom of the dish, about 1/4 - 1/2 cup. Place a layer of potatoes on top of the sauce. Add the cooked spinach on top of the potatoes. Place the rings of onion and bell pepper all over the spinach. Add the remaining potatoes for the final layer. Take the extra spices from the bowl and spread them evenly over the potatoes. Add more Arrabbiata sauce to cover the potatoes, about 1/4 - 1/2 cup. Bake uncovered for 30 - 45 minutes, until potatoes start to become tender. Add a layer of Roma tomatoes on the top of the dish and switch your oven to broil. Continue to cook uncovered until potatoes are a golden brown and tomatoes are roasted, about 15 - 25 minutes. It is important to watch your dish when broiling so your food does not burn and turn black. Salt to taste, if desired.
Note: The recipe for Arrabbiata Sauce can be found in Sauces. You can also use a fat-free pasta sauce from a jar.