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Cabbage and Yukon Gold Potato Casserole Recipe

December 9th, 2012 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lb sliced peeledyukon gold potatoesor baking potatoes
  2. 1 1/2lbs slicedgreen cabbage, 1 inch thick slices
  3. 1tablespoonbutter
  4. 2tablespoons choppedfresh sage or2 teaspoonsdried rubbed sage
  5. 1clovegarlic, chopped
  6. 1teaspoonsalt
  7. 1/4teaspoonblack pepper
  8. cooking spray
  9. 1/3cupall-purpose flour
  10. 1 1/3cups1% low-fat milk
  11. 2ounces shreddedpart-skim mozzarella cheese
  12. 1/4cup gratedfresh parmesan cheese
  13. 2largeeggs
  14. 1largeegg white

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Place potato in a large dutch oven, and cover with water.
  3. Bring potato to a boil, and cook for 6 minutes or until tender.
  4. Remove potato with a slotted spoon, reserving cooking liquid in pan.
  5. Place potato in a large bowl, and set aside.
  6. Add cabbage to the cooking liquid in pan, and cook for 5 minutes.
  7. Drain well.
  8. Add the cabbage to potato.
  9. Melt the butter in a small skillet over medium heat; add sage and garlic.
  10. Cook for 1 minute, stirring constantly.
  11. Stir the chopped sage mixture, salt, and pepper into potato mixture.
  12. Spoon potato mixture into a 2 1/2-quart casserole dish coated with cooking spray.
  13. Lightly spoon flour into a dry measuring cup; level with a knife.
  14. Combine flour, milk, and remaining ingredients, and stir with a whisk.
  15. Pour milk mixture over potato mixture (do not stir).
  16. Bake at 350 degrees for 50 minutes or until casserole is lightly browned.

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