Italian Potato Casserole
"Mmm-- Tender potatoes with herbs and pepper. Adapted from Company's Coming, diabetic cooking. 3/4 cup serving = 1 starch, 1 fruit, 1 milk"
photo by Student of JESUS
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 medium onion, sliced
- 1 garlic clove, smashed
- 1 teaspoon olive oil
- 1 cup skim evaporated milk
- 3 tablespoons all-purpose flour
- 2 teaspoons hot mustard, your favourite
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried sweet basil leaves
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon dried oregano
- 4 medium unpeeled new potatoes, thinly sliced, about 4 cups
- 1⁄8 teaspoon cayenne pepper
- 4 medium tomatoes, sliced 1/4 inch thick
- 1 tablespoon parmesan cheese, grated
directions
- Sauté onion and garlic in olive oil in medium nonstick fry pan until onion is soft.
- Combine evaporated milk and flour in small bowl, whisk until smooth.
- Slowly add to onion, stirring constantly, until boiling and thickened.
- Stir in mustard, salt, basil, sugar and oregano.
- Arrange 1/2 of the potatoes in a greased 2 quart casserole.
- Sprinkle with pepper.
- Layer with 1/2 of the tomato slices.
- Cover with 1/2 of the onion sauce.
- Repeat layers.
- Sprinkle with parmesan cheese, cover and bake in 375°F degree oven for 45 minutes.
- Remove cover and bake for 20 to 30 minutes more until golden brown and potatoes are soft.
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Reviews
-
This is marvelous!!! I used a red jalapeno mustard that i just love...next time i might even try more cayenne hehe... this is absolutely delcious :-) Thanks for the recipe!! -
I cooked it in a cast iron skillet per the instructions and it was really good! I did swap out the flour for quinoa and chick pea flour. I also used cherry tomatoes and nutritional yeast instead of parmesan cheese. Next time I'll definitely be posting a picture as well. -
This casserole is excellent comfort food, and hard to believe it's healthy! The recipe is flexible enough to still be a success even if you don't have the exact amount of ingredients.
-
This was tasty & healthy. I give a firm 4 based on taste, healthiness & ease of preperation. May main advice is to change direction no. 3 from 'stirring constantly until boiling..' to 'stirring constantly until it is a thick blob that you will have to separate by spatula or hand when it's time to layer', because there was definitely no boiling. Just it turning thick rather quickly, even on lower heat. I've made this twice now & the same thing occured both times. It probably would have been fine if I was expecting that to happen. So maybe a slight change in the directions would help?? Just my suggestion. But I would still recommend the dish as my whole family plus house-guest liked it and the adults got 2nds & 3rds. I made along side recipe # 129345 which is Chicken Scaloppine w/ Lemon Glaze (low fat & delicious!) , steamed zucchini, yellow squash and broccoli. I like this recipe because it's different & would compliment a lot of different main dishes. I was very pleased with the overall meal. Thanks for sharing, blessings in The Lord Jesus to you. -
I rated this a 3 because my husband rates it a 4 and I rate it a 2. We both thought it was too watery. I thought it was very bland.
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RECIPE SUBMITTED BY
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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