This is a hearty filling delicious potato & cheese casserole packed full of calcium! The "golden" comes from lots of flavorful and colorful turmeric-which is great for your joints. (*Turmeric is especially helpful for those of us, like me, with arthritis!) Originally I tried the golden parsley potato recipe in Diet for a Small Planet and found it bland and lacking. However, it did inspire me to experiment with ingredients for a good potato & cheese casserole to warm and satisfy during the suppers of the cold winter and spring nights. During my experimentation I tried fresh parsley in this recipe and it turned out all gross brownish looking, so I've opted for dried parsley in every version since. This casserole is crisp on the top filled with a savory & slightly sweet creamy filling. Enjoy!
Miss Jolie Ann
GOLDEN POTATO GRATIN
Makes 6 large servings
Preheat oven to 350 degrees and lightly grease a large casserole dish
2 large organic russet potatoes, peeled & thinly sliced
1 medium organic yellow onion, peeled & thinly sliced
2 tbsp+ organic extra virgin olive oil
sea salt & black pepper
1 tbsp turmeric
1 tsp smoked paprika
In a large skillet warm the olive oil over medium heat. Add the potatoes, onion, turmeric, paprika and salt & pepper (to taste). Cover the pan and saute until the edges of potatoes & onions are crispy and the potatoes are soft but not mushy. This takes approximately 20 minutes.
While the potatoes cook, mix together in a large bowl the following ingredients:
3 organic brown eggs, beaten
2 cups organic nonfat cottage cheese
2 tbsp dried parsley
2 tbsp grated organic Parmesan cheese
Sea Salt & Pepper (to taste)
Combine cooked potato mixture with egg mixture in the large bowl. Once well mixed, pour into a lightly greased casserole dish. Top with:
2 cups grated organic mild or medium cheddar cheese
Bake uncovered at 350 degrees for about 1 hour.