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Name: Two Potato Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 tb All-purpose flour; 1 1/2 ts Salt; 1 1/2 lb Potatoes (5 medium); Salad oil; 1 1/2 lb Sweet potatoes (3 medium); 1/4 ts Pepper; 2 md Onions; 2 1/4 c milk

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INGREDIENTS

3 tb All-purpose flour
1 1/2 ts Salt
1 1/2 lb Potatoes ; (5 medium)
Salad oil
1 1/2 lb Sweet potatoes ; (3 medium)
1/4 ts Pepper
2 md Onions
2 1/4 c milk

Servings

INSTRUCTIONS

Thanks for all your good recipes and ideas. Glad youre back today. Will share a recipe my family enjoys. This was from Good Housekeeping Magazine several years ago: (Sorry, I have no MasterCook) (1) In 5-quart saucepan over high heat, heat both kinds of potatoes, unpeeled and enough water to cover, to boiling. Reduce heat to low, cover and simmer until potatoes are fork-tender but not soft, about 25 minutes. Drain. Cool until easy to handle. (2) Thinly slice onions. In 10-inch skillet over medium-high heat in 1 tablespoon hot salad oil, cook until onions are tender and golden, stirring constantly. Set aside. (3) Peel and cut both kinds of potatoes into 1/4 inch thick slices. Preheat oven to 350. (4) Prepare sauce: In 2 quart saucepan over medium heat in 3 tablespoons hot salad oil, cook flour, salt, and pepper 1 minute. Gradually stir in milk; cook, stirring constantly until sauce thickens and just comes to a boil 10-15 minutes. (5) In deep 2-1/2 quart round casserole, alternately layer both kinds of potatoes, top with half the onions, then 1/3 of the sauce. Top with half the remaining potatoes, all the remaining onions, and half the remaining sauce. Arrange remaining potatoes in casserole, top with remaining sauce. (6) Bake casserole 45 minutes or until gently bubbling and mixture is heated through. If you like, broil 1-2 minutes to brown top of potatoes slightly. Posted to recipelu-digest Volume 01 Number 195 by BGarr80690 on Nov 4, 1997

NOTES

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Two Potato Casserole

3 tb All-purpose flour
1 1/2 ts Salt
1 1/2 lb Potatoes (5 medium)
 Salad oil
1 1/2 lb Sweet potatoes (3 medium)
1/4 ts Pepper
2 md Onions
2 1/4 c milk

Thanks for all your good recipes and ideas. Glad youre back today. Will  share a recipe my family enjoys. This was from Good Housekeeping Magazine  several years ago: (Sorry, I have no MasterCook)    (1) In 5-quart saucepan over high heat, heat both kinds of potatoes,  unpeeled and enough water to cover, to boiling. Reduce heat to low, cover  and simmer until potatoes are fork-tender but not soft, about 25 minutes.  Drain. Cool until easy to handle.    (2) Thinly slice onions. In 10-inch skillet over medium-high heat in 1  tablespoon hot salad oil, cook until onions are tender and golden, stirring  constantly. Set aside.    (3) Peel and cut both kinds of potatoes into 1/4 inch thick slices. Preheat  oven to 350.    (4) Prepare sauce: In 2 quart saucepan over medium heat in 3 tablespoons  hot salad oil, cook flour, salt, and pepper 1 minute. Gradually stir in  milk; cook, stirring constantly until sauce thickens and just comes to a  boil 10-15 minutes.    (5) In deep 2-1/2 quart round casserole, alternately layer both kinds of  potatoes, top with half the onions, then 1/3 of the sauce. Top with half  the remaining potatoes, all the remaining onions, and half the remaining  sauce. Arrange remaining potatoes in casserole, top with remaining sauce.    (6) Bake casserole 45 minutes or until gently bubbling and mixture is  heated through. If you like, broil 1-2 minutes to brown top of potatoes  slightly.    Posted to recipelu-digest Volume 01 Number 195 by BGarr80690  <BGarr80690@aol.com> on Nov 4, 1997

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Nutrition

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Serving Size: 1 Serving (1734g)
Recipe Makes: 1

Calories: 1359
Calories from Fat: 40 (3%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.7g
Cholesterol 11mg		3 %
Sodium 776.7mg		27 %
Potassium 5766.5mg		152 %
Total Carbohydrate 303g		89 %
	Dietary Fiber 41.8g	167 %
	Sugars, other 261.2g
Protein 34.4g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1359

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