It's soup-and-casserole weather. Besides that, I have a lot of food
left over from last weekend's party, so I wanted to use up some of it.
I sliced up some red potatoes, layered them with fresh spinach leaves
in a buttered casserole, then made a thinnish white sauce with butter,
onions, flour, milk, and chicken stock. Poured that over the veggies,
sprinkled with a heap of parmesan cheese, then baked it covered for 45
minutes and uncovered for 15 more at 375F.

Very yummy.

serene