Puffed Potato Casserole
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 150 |
| pro | 6 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 83 mg |
| sodium | 464 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 4 |
| vit A | 8 |
| vit C | 13 |
| folate | 9 |
You can cook and mash or rice the potatoes ahead and bake just before serving.
Ingredients
Preparation
In large saucepan of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and return to pan over low heat; toss until dry, 2 minutes. Remove from heat; mash with butter. Stir in milk, parsley, salt and pepper.
In large bowl, whisk eggs with half of the cheese until frothy; whisk in potatoes. Spoon into greased 6-cup (1.5 L) gratin dish, smoothing top; sprinkle with remaining cheese. (Make-ahead: Cover and refrigerate for up to 2 hours.) Bake in 375°F (190°C) oven until puffed and lightly browned, about 40 minutes.
Source : Canadian Living Magazine: January 2004
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