This entree of potatoes, cheese,
bacon and spinach is perfect for
brunch, a potluck, game day, or a quick,
colorful and flavorful dinner
with a salad...
Prep: 20 Mins.
Bake: 1 Hr.-15 Mins.
4 tablespoons unsalted butter
½ white Vidalia sweet onion, diced
½ cup celery, finely chopped
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup milk
3/4 cup low-sodium chicken broth
2 teaspoons worcestershire
½ cup mayonnaise
½ cup sour cream
Salt and white pepper, to taste
1 (1 lb.-4 oz. pkg.) refrigerated shredded real hash browns (I used Simply Potatoes)
1 (10 oz. pkg.) frozen chopped spinach, thawed, drained, hand-squeezed, and chopped finer
4 strips of bacon, sliced and browned
2 cups medium shredded cheddar cheese, divided
Preheat oven to 375 degrees. Spray a 9”x13” baking dish, and set aside.
In a medium skillet, melt the butter over medium heat. Add onion and celery and cook for 5 to 7 minutes until onions are translucent. Add garlic and cook for 1 minute.
Whisk in flour, and cook for 1 minute. Whisk in milk, chicken broth, and worcestershire, then bring to a boil; reduce heat and simmer, stirring regularly, until desired consistency is achieved, about 10 minutes.
Remove from heat, and fold in mayonnaise and sour cream to combine. Add salt and white pepper, to taste.
Add shredded potatoes, spinach, bacon, and 1-1/2 cups shredded cheese to a large bowl.
Add sauce, and fold mixture to combine.
Spread mixture in prepared baking dish, cover baking dish with foil, and bake for 1 hour.
Remove from oven.
Sprinkle with remaining ½ cup of cheddar cheese and bake, uncovered, for an additional 15 minutes.
Let cool 15 minutes. Cut into 12 equal squares, and serve. ~ Enjoy!
~~~~~~~~~~~~~Tip: This baked potato entree can be prepared ahead of time, such as the night before and refrigerated, and then baked the following day (just bring it to room temperature for 30 minutes prior to placing in oven).