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
- 4 Yukon Gold potatoes (2 lb/1 kg total)
- 2 sweet potatoes (1 lb/500 g total)
- 1 small onion chopped
- 1/2 cup grated Parmesan cheese
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoons crumbled dried rosemary
- 1/2 teaspoon pepper
- 3 3/4 cups milk
MethodSauce: 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
- Iron 9.0
- Folate 10.0
- Calcium 17.0
- Vitamin A 73.0
- Vitamin C 28.0