In our social media "all about the potato" post, we described all of the nutrient advantages of potatoes. See it here.
A tour through your grocery store will find piles of fresh potatoes, waiting to go into a comforting fall or holiday meal. So we set to work to make something creative, delicious, and easy. This one has a twist! It is made in a loaf pan so that it is nice and thick. Check out these easy instructions!
This delicious potato loaf is created just in time for the fall season and the holidays. It is easy to make, delicious, budget-minded, and it has a great presentation.
You only need a few ingredients and this dish can bake along side a turkey or chicken. It is great when served hot with a meal or chilled for lunch the next day.
- 2 Yukon gold potatoes, rinsed and sliced thin
- 1 onion, peeled and sliced thin
- 2 carrots, peeled and sliced thin
- Seasonings: garlic powder, black pepper, onion powder
- Filling: 1 cup of heated low-fat milk or fat-free half and half
- Topping: 2 tablespoons shaved Parmesan cheese
- Optional garnish: fresh chopped rosemary
Layer the potatoes, carrots, and onions in thin, repeating layers inside a lightly oiled baking pan. Season them as you layer them and on top, too.
Bake for 50 minutes at 350 or until a knife inserted in the center goes in fairly easily to determine that they are cooked until soft and tender. It is best to bake them in the middle of the oven so you do not burn the bottom.
Heat a cup of milk or fat-free half and half in the microwave for one minute. Pour into the baking pan and then top with the Parmesan cheese. Continue baking for about 10 minutes.
Allow the potato loaf to cool for 10 minutes. Slice and serve immediately or refrigerate for later use.
Here is a handout you can use to help everyone have more potato ideas for the holidays!
Download: Holiday Potato Handout
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.