INGREDIENTS:
* Cook the red potatoes and the sweet potatoes separately in water to cover in saucepans until tender; drain. Cool slightly and peel. Mash in separate bowls.
* Saute the scallions in 1/4 cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes.
* Whisk the sour cream with the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt and pepper to each bowl.
* Layer the potatoes 1/2 at a time in a greased 1-quart souffle dish. Swirl with a knife to marbleize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley.
* Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown.
NOTE: This casserole freezes well before baking.
SERVES: 6
- 1 pound red potatoes
- 1 pound sweet potatoes
- 2 large scallions, chopped
- 1/4 cup butter or margarine
- 1/2 cup sour cream or plain yogurt
- 1/2 cup whipping cream, whipped
- Nutmeg to taste
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh bread crumbs
- 2 tablespoons melted butter or margarine
- 2 tablespoons minced fresh parsley
* Cook the red potatoes and the sweet potatoes separately in water to cover in saucepans until tender; drain. Cool slightly and peel. Mash in separate bowls.
* Saute the scallions in 1/4 cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes.
* Whisk the sour cream with the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt and pepper to each bowl.
* Layer the potatoes 1/2 at a time in a greased 1-quart souffle dish. Swirl with a knife to marbleize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley.
* Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown.
NOTE: This casserole freezes well before baking.
SERVES: 6
