Cabbage and Yukon Gold Potato Casserole |
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Prep Time: 20 Minutes Cook Time: 42 Minutes |
Ready In: 62 Minutes Servings: 6 |
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Fresh sage is the herb of choice for preparing this casserole in the winter, but you can give it a summery touch by using fresh dill. Ingredients:
1 lb sliced peeled yukon gold potatoes or 1 lb baking potato |
1 1/2 lbs sliced green cabbage, 1 inch thick slices |
1 tablespoon butter |
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage |
1 clove garlic, chopped |
1 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
1/3 cup all-purpose flour |
1 1/3 cups 1% low-fat milk |
2 ounces shredded part-skim mozzarella cheese |
1/4 cup grated fresh parmesan cheese |
2 large eggs |
1 large egg 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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