Puffed Potato Casserole
You can cook and mash or rice the potatoes ahead and bake just before serving.
Servings: 6 to 8
Ingredients:
| 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% |
-
6 potatoes (2 lb/1 kg), peeled and halved
2 tbsp (25 mL) butter
3/4 cup (175 mL) milk
1/4 cup (50 mL) chopped fresh parsley
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) white or black pepper
3 eggs
1/4 cup (50 mL) grated Parmesan cheese
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »