This recipe for German Potato Casserole comes from the Old Farmer's Almanac Garden Fresh Cookbook. It is a tasty and healthy side dish that goes with most entrees. We paired it up with Portuguese Skillet Haddock, (also from the Old Farmer's Almanac Garden Fresh Cookbook) and it turned out to be a great combination. I really liked the potatoes and the rutabaga together and I'm thinking about trying this combo in scalloped potatoes. Overall, this is a very healthy recipe.Ingredients:
5 medium potatoes, peeled and diced
2 small rutabagas, peeled and diced
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups milk, warmed
1/8 tspn white pepper
1/4 tspn salt
1/8 tspn nutmeg
6 slices bacon, cooked crisp and crumbled
Preparation:
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 2-quart casserole.
- In a stockpot of boiling, salted water, cook the potatoes and rutabagas until tender, but not mushy (they should hold their shape).
- Drain well and set the vegetables aside in the pot to keep warm.
- In a saucepan over medium heat, melt the butter. Add the flour and stir constantly until bubbly and well blended. Add the warm milk slowly and continue stirring until the sauce comes to a boil. Add the pepper, salt, and nutmeg and stir to blend.
- Remove the pan from the heat and pour the sauce over the potatoes and rutabagas.
- Transfer the mixture into the prepared casserole.
- Sprinkle the crumbled bacon on top and cover.
- Bake for 15 minutes. Remove the cover and bake for 15 minutes more, or until golden.
Recipe courtesy of The Old Farmer's Almanac Garden-Fresh Cookbook.
Germany
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