Rosemary Scalloped Potatoes
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Rosemary Scalloped Potatoes
Photography by Jodi Pudge
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: | - |
| cal | 229229 cal |
| pro | 8 g8g pro |
| total fat | 10 g10g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 29 g29g carb |
| fibre | 2 g2g fibre |
| chol | 28 mg28mg chol |
| sodium | 402 mg402mg sodium |
| % RDI: | - |
| calcium | 1717 calcium |
| iron | 99 iron |
| vit A | 7373 vit A |
| vit C | 2828 vit C |
| folate | 1010 folate |
A combination of sweet and baking potatoes allows sweetness to shine through without being overpowering.
Ingredients
- 4 Yukon Gold potatoes , (2 lb/1 kg total)4 Yukon Gold potatoes, (2 lb/1 kg total)
- 2 sweet potatoes , (1 lb/500 g total)2 sweet potatoes, (1 lb/500 g total)
- 1 small onion , chopped1 small onion, chopped
- 1/2 cup grated Parmesan cheese 1/2 cup grated Parmesan cheese
- Sauce:
- 1/3 cup butter 1/3 cup butter
- 1/3 cup all-purpose flour 1/3 cup all-purpose flour
- 1 tsp salt 1 tsp salt
- 3/4 tsp crumbled dried rosemary 3/4 tsp crumbled dried rosemary
- 1/2 tsp pepper 1/2 tsp pepper
- 3-3/4 cups milk 3-3/4 cups milk
Preparation
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.
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.
Source : Canadian Living Magazine: December 2008
- Keywords : Sides; Dinner; Vegetarian; Bake; Christmas; Potatoes; 300 calories;
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