Cabbage-and-Yukon Gold Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fresh sage is my herb of choice for preparing this casserole in the winter, but you can give it a summery touch by using fresh dill. Ingredients:
3 cups sliced peeled yukon gold or baking potato ( 1 pound) |
8 cups (1-inch-thick) sliced green cabbage (1 1/2 pounds) |
1 tablespoon butter |
2 tablespoons chopped fresh or 2 teaspoons dried rubbed sage |
1 garlic clove, 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 |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
1/4 cup (1 ounce) grated fresh parmesan cheese |
2 large eggs |
1 large egg white |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
4. 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° for 50 minutes or until casserole is lightly browned.
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