Marbled Potatoes

Name: Marbled Potatoes
Ingredients: 1 lb red potatoes (unpeeled); 1 lb sweet potato (unpeeled); 2 large scallions, chopp4ed; 1/4 cup butter; 1/2 cup sour cream (or plain yogurt); 1/2 cup whipping cream; 1 dash nutmeg (or to taste); 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup fresh breadcrumb; 2 tablespoons butter, melted; 2 tablespoons fresh parsley, minced

12 ingredients

7 steps

Ingredients

1 lb red potatoes (unpeeled)
1 lb sweet potato (unpeeled)
2 large scallions, chopp4ed
1/4 cup butter
1/2 cup sour cream (or plain yogurt)
1/2 cup whipping cream
1 dash nutmeg (or to taste)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh breadcrumb
2 tablespoons butter, melted
2 tablespoons fresh parsley, minced

Directions

1

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.
2

Saute the scallions in 1/4 cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes.
3

Whisk the sour cream and the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt and pepper to each bowl.
4

Layer the potatoes, one half at a time, in a greased one-quart baking dish.
5

Swirl with a knife to marbelize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley.
6

Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown.
7

Note: This casserole freezes well before baking.