Cabbage and Yukon Gold Potato Casserole
- Ready In:
- 1hr 22mins
- Ingredients:
- 14
- Serves:
-
6
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
- Preheat oven to 350 degrees.
- Place potato in a large dutch oven, and cover with water.
- Bring potato to a boil, and cook for 6 minutes or until tender.
- Remove potato with a slotted spoon, reserving cooking liquid in pan.
- Place potato in a large bowl, and set aside.
- Add cabbage to the cooking liquid in pan, and cook for 5 minutes.
- Drain well.
- Add the cabbage to potato.
- Melt the butter in a small skillet over medium heat; add sage and garlic.
- Cook for 1 minute, stirring constantly.
- Stir the chopped sage mixture, salt, and pepper into potato mixture.
- Spoon potato mixture into a 2 1/2-quart casserole dish coated with cooking spray.
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour, milk, and remaining ingredients, and stir with a whisk.
- Pour milk mixture over potato mixture (do not stir).
- Bake at 350 degrees for 50 minutes or until casserole is lightly browned.
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Reviews
RECIPE SUBMITTED BY
Dancer
Guelph, 0