Swiss Cheese Potatoes

3 lbs. red potatoes, quartered
2 tsp. Salt
1 bag (9 oz.) baby spinach leaves

Sauce:
3 Tbsp butter
1 Bunch scallions, trimmed and chopped
3 Tbsp all purpose flour
2 cups milk, warmed
3/4 tsp salt
1/8 tsp black or white pepper
1/8 tsp cayenne
Pinch Ground nutmeg
1/2 lb Swiss Cheese, shredded (about 2 cups)

Heat oven to 375 degrees. Place potatoes and salt in in large saucepan. Add cold water to cover. Bring to a boil; simmer 8 minutes. Just before draining, add spinach. Drain.

Sauce: In small saucepan, melt butter over medium heat. Add scallions; cook for 5 minutes or until softened. Sprinkle flour over scallions and whisk to blend. In 2 additions whisk in warm milk until smooth. Add salt, pepper, cayenne, and nutmeg. Bring to a boil over medium heat whisking occasionally. Remove from heat. Whisk in 1 cup of the cheese.

Coat 9x13 inch baking dish with cooking spray. Layer half the potatoes and spinach in dish; spoon half the sauce over. Sprinkle with half the remaining cheese. Top with remaining potatoes and sauce. Sprinkle with reserved cheese.

Bake at 375 degrees for 20 minutes.