From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 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.

This casserole freezes well before baking.


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