Puffed Potato Casserole

Author: Canadian Living

You can cook and mash or rice the potatoes ahead and bake just before serving.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2004

Ingredients

  • 6 potatoes peeled and halved
  • 2 tablespoons butter
  • 3/4 cups milk
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 3 eggs
  • 1/4 cup grated Parmesan cheese

Method

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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 464 mg
  • Protein 6 g
  • Calories 150.0
  • Total fat 6 g
  • Cholesterol 83 mg
  • Saturated fat 3 g
  • Total carbohydrate 18 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Puffed Potato Casserole

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