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