 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
This is a fantastic combination of red and sweet potatoes, layered and baked. A great accompaniment to ham, beef, turkey or salmon. Not too rich...just right! From True Grits cookbook, by the Junior League of Atlanta Ingredients:
1 lb red potatoes (unpeeled) |
1 lb sweet potato (unpeeled) |
2 large scallions, chopp4ed |
1/4 cup butter |
1/2 cup sour cream (or plain yogurt) |
1/2 cup whipping cream |
1 dash nutmeg (or to taste) |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup fresh breadcrumb |
2 tablespoons butter, melted |
2 tablespoons fresh parsley, minced |
Directions:
1. Cook the red potatoes and the sweet potatoes separately in water to cover in saucepans until tender; drain. Cool slightly and peel. Mash in separate bowls.
2. Saute the scallions in 1/4 cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes.
3. Whisk the sour cream and the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt and pepper to each bowl.
4. Layer the potatoes, one half at a time, in a greased one-quart baking dish.
5. Swirl with a knife to marbelize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley.
6. Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown.
7. Note: This casserole freezes well before baking.
|
|