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Scalloped Potatoes with Rutabaga Cream

Scalloped Potatoes with Rutabaga Cream

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6 Servings

Total Time: 70 minutes

Ingredients

  • 1 (14.5 oz) can Margaret Holmes Diced Rutabagas; drained
  • 4 large Russet potatoes; peeled and thinly sliced
  • 1 cube butter; melted
  • 1 cup evaporated milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 5-6 tablespoons flour
  • dried parsley; optional

Directions

  1. Heat oven to 350 degrees F.
  2. Puree rutabagas in a blender until smooth; transfer to a large saucepan along with the butter, milk, cream, salt and pepper.
  3. Simmer for 5 minutes, stirring frequently; remove from heat.
  4. Grease a 6 cup casserole dish and spoon a little rutabaga cream on the bottom to coat. Place a layer of potatoes on bottom of dish then sprinkle with a little flour. Spoon more cream sauce onto potatoes followed by more flour and then more cream. Repeat until all potatoes and sauce are used up.
  5. Bake for 45-50 minutes until potatoes are tender and casserole is light golden brown. Sprinkle with dried parsley, if desired.

This recipe uses the following products:

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