Prep 20 mins
Cook 1 hr 15 mins
This is a lightened up version of a great side dish found in Saveur Nov./Dec.. It has a great homey taste and lends itself to many variations. Just substitute the green beans for any other vegetable you have on hand.
- 1 lb boiling potato, peeled and sliced
- 3⁄4 lb green beans, trimmed
- 1 cup fresh breadcrumb
- 3⁄4 cup skim milk
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 teaspoons oregano, finely chopped
- 2 teaspoons parsley, finely chopped
- 3⁄4 cup parmesan cheese, grated
- 1⁄4 cup part-skim ricotta cheese
- 2 egg whites, lightly beaten
- 2 eggs, lightly beaten
- black pepper
- Preheat oven to 350 degrees F.
- In a pot of salted water, add potatoes.
- Simmer over medium high heat until tender (20 minutes).
- Drain, mash with a fork, and keep warm.
- Meanwhile, in another pot of salted water, add green beans.
- Cook over high heat until tender (15 minutes).
- Drain, finely chop, set aside.
- You could try to save yourself some clean up work and coordinate cooking the potatoes and beans in one pot (but you will have to do some extra work later separating them).
- In a small bowl, soak breadcrumbs in milk.
- In a small skillet, heat olive oil over medium high heat.
- Add garlic, cook until fragrant (careful to not let it brown), about 2 minutes.
- Add oregano, parsley, and green beans, and cook for 2 more minutes.
- Take off of heat.
- In a large bowl, mix bean mixture, potatoes, Parmesan, ricotta, egg whites, eggs, and black pepper thoroughly.
- Spoon mixture into an 8" x 11" rectangular or 12" round baking dish and smooth out.
- Top with bread crumbs, and bake until golden (40 minutes).
- Serve at room temperature.