CABBAGE AND YUKON GOLD POTATO CASSEROLE
Fresh sage is the herb of choice for preparing this casserole in the winter, but you can give it a summery touch by using fresh dill.
Provided by Dancer
Categories Potato
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place potato in a large dutch oven, and cover with water.
- Bring potato to a boil, and cook for 6 minutes or until tender.
- Remove potato with a slotted spoon, reserving cooking liquid in pan.
- Place potato in a large bowl, and set aside.
- Add cabbage to the cooking liquid in pan, and cook for 5 minutes.
- Drain well.
- Add the cabbage to potato.
- Melt the butter in a small skillet over medium heat; add sage and garlic.
- Cook for 1 minute, stirring constantly.
- Stir the chopped sage mixture, salt, and pepper into potato mixture.
- Spoon potato mixture into a 2 1/2-quart casserole dish coated with cooking spray.
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour, milk, and remaining ingredients, and stir with a whisk.
- Pour milk mixture over potato mixture (do not stir).
- Bake at 350 degrees for 50 minutes or until casserole is lightly browned.
Nutrition Facts : Calories 230.4, Fat 7.2, SaturatedFat 3.9, Cholesterol 88, Sodium 603.5, Carbohydrate 30.8, Fiber 4.5, Sugar 7.9, Protein 12.3
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