Cabbage and Yukon Gold Potato Casserole

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.

• Ready In: 1 hr 22 mins
• 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

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.