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.
