Cooler
weather calls for “stick-to-your-ribs” comfort food. When I ran across this
recipe, I knew I had to try it. With a little tweaking and putting my spin on
it, I am sharing my Creamed Potato
Casserole (recipe follows).
I
am a huge fan of creamed, not mashed, potatoes anyway. I shared how I make my creamed potatoes. Please note: if
this particular step is replaced with instant potatoes or mashed potatoes, the
results will be very different and not as—well—creamy.
Back
to the point at hand, this particular dish just hit the spot with me. When you
add cheese to creamed potatoes, well what can I say other than “Bring them
babies on”. Another thing I especially enjoy about this dish is that it can be
assembled, but not cooked, one day prior. Just be sure to allow casserole to
come to room temperature before baking.
For
those of you concerned about the calories or trying to cut back on casein in
your diet, you might want to use low-fat milk or vegetable based milk. The
taste, however, will not be the same.
Here
are my recipes & how I put these together:
Creamed Potatoes:
4 large red potatoes peeled
and cut into 1/2-inch cubes
2 cups water or enough to
cover cubes potatoes
2 tablespoons butter (no
substitutes)
1/4 cup heavy (whipping)
cream, at room temperature
1. Place pealed, cubed
potatoes in large sauce pan. Cover with water, about 2 to 3 cups. Add butter. Turn heat to medium
high; bring to a boil and reduce heat to medium-low.
2. Boil for 25 to 35 minutes
or until potatoes are very soft. Remove from heat and drain. Add room
temperature heavy cream; using an electric hand mixer, whip potatoes until
creamed.
Casserole:
2 cups creamed potatoes
1/2 cup sour cream at room
temperature
4 ounces cream cheese, cut
into 1/2-inch cubes, softened to room temperature
1 teaspoon dried chives
1/4 teaspoon garlic salt,
with parsley
1/4 cup gluten free bread
crumbs
1 tablespoon butter, melted
1/3 cup four cheese blend,
room temperature
1. Preheat oven to 350
degrees Fahrenheit. Spray a1-quart casserole with gluten free non-stick cooking
spray; set aside.
2. Place creamed potatoes,
sour cream, cream cheese, chives, and garlic salt in a large mixing bowl. Use a
wooden spoon to combine. Spoon into prepared casserole dish.
3. Combine butter and bread
crumbs; sprinkle over creamed potato mixture.
4. Place uncooked casserole
on aluminum baking sheet; place in preheated oven. Bake 50 to 60 minutes.
5. Remove from oven.
Reposition rack to the top and turn oven temperature to broil. Sprinkle with four
cheese blend; broil 3 to 5 minutes or until cheese begins to melt and brown
lightly. Remove and serve immediately.
Servings: 6
Author’s Note: I keep bread crumbs that I made in my freezer at all
times. Just bake a couple of loaves of your favorite bread, place in your food
processor and about 30 of seconds later, you will have plenty of bread crumbs
on hand for use when you need them. If you are short on time, a loaf of store
bought certified gluten free bread will also work—just more expensive.
Oven Temperature: 350°F
Preparation Time: 30 minutes
Cooking Time: 1 hour and 20
minutes
Total Time: 1 hour and 50
minutes
Nutrition (per serving): 406
calories, 216 calories from fat, 24.6 g total fat, 64.5 mg cholesterol, 354 mg
sodium, 926.6 mg potassium, 41 g carbohydrates, 2.9 g fiber, 2.8 g sugar, 7.4 g
protein.
Author: Dr. Jacquelyn P.
Horne
Copyright: 2013
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