A combination of sweet and baking potatoes allows sweetness to shine through without being overpowering.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2008
Ingredients
Sauce:
Method
Sauce: In saucepan, melt butter over medium heat; cook flour, salt, rosemary and pepper, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, 12 to 15 minutes. Set aside.Peel and thinly slice Yukon Gold and sweet potatoes. Layer half of the Yukon Gold potatoes in greased 13- x 9-inch (3 L) glass baking dish; spread with half of the onion. Layer with sweet potatoes then remaining onion and Yukon Gold potatoes. Pour sauce over top.
Cover with greased foil; bake in 350°F (180°C) oven for 1 hour. Sprinkle with Parmesan cheese; bake, uncovered, until lightly browned and tender, about 30 minutes. Let stand for 10 minutes before serving.
Nutritional facts Per serving: about
- Sodium 402 mg
- Protein 8 g
- Calories 229.0
- Total fat 10 g
- Cholesterol 28 mg
- Saturated fat 6 g
- Total carbohydrate 29 g
%RDI
- Iron 9.0
- Folate 10.0
- Calcium 17.0
- Vitamin A 73.0
- Vitamin C 28.0
