Scalloped Potatoes and Greens



Adapted by:


  • 4 medium potatoes, thinly sliced
  • 2 tablespoons butter
  • 1 bunch scallions sliced
  • 1 bunch greens (any greens: bok choi, arugula, Tokyo bekana), sliced in ribbons
  • 2 tablespoons flour
  • 2 cups milk
  • 1 dash nutmeg
  • 1 teaspoon dry mustard
  • Salt and pepper to taste


Heat oven to 350 degrees. Lightly grease an 11-by-7-inch baking dish. Melt butter in a medium saucepan. Add scallions and sauté for one minute. Stir in flour until smooth. Add milk and stir until thick and bubbly. Add salt, pepper, mustard and nutmeg. Stir in greens. Pour mixture over potatoes and mix well, but gently. Pour the potato mixture into baking dish. Cover with foil. Bake for 45 minutes. Uncover and bake for another 15-20 minutes, or until potatoes are tender.