This recipe is taken from the 1996 Milk Calendar. Use nutmeg to give a new twist to an old favourite. This dish is perfect for any special occasion.
- Prep: 10 min
- Cooking: 45 min
- 3 large baking potatoes peeled
- 1 egg
- 1 1/2 cups (375 mL) Milk
- 1 tsp (5 mL) dried rosemary
- 1/2 tsp (2 mL) ground nutmeg
- 1/4 cup (60 mL) chopped fresh parsley
- Salt and pepper to taste
- 2 tbsp (30 mL) butter
- 1/2 cup (125 mL) shredded Canadian Cheddar cheese
Preheat the oven to 350 °F (180 °C).
Chop the potatoes into thin rounds and lay them in a buttered 13 x 9-inch (33 x 23 cm) baking dish.
In a mixing bowl, beat the egg and add the milk, rosemary, nutmeg and about half of the parsley, stirring until well-combined. Pour the mixture over the potatoes, season with salt and pepper, and dot with butter.
Sprinkle with the cheese and the rest of the parsley. Bake for 45 min or until the potatoes are tender.
Top 5 Nutrients
|Calcium:||15 % / 167 mg|
|Vitamin B6:||27 %|
|Vitamin B12:||27 %|