Homemade Made Easy

Scalloped Potatoes with Rutabaga Cream

Scalloped Potatoes with Rutabaga Cream

Print Recipe
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 1 14.5 oz can Margaret Holmes Diced Rutabagas; drained
  • 4 large Russet potatoes; peeled and thinly sliced
  • 1 cube butter; melted
  • 1 cup evaporated milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 5-6 tablespoons flour
  • dried parsley; optional

Instructions

  • Heat oven to 350 degrees F.
  • Puree rutabagas in a blender until smooth; transfer to a large saucepan along with the butter, milk, cream, salt and pepper.
  • Simmer for 5 minutes, stirring frequently; remove from heat.
  • Grease a 6 cup casserole dish and spoon a little rutabaga cream on the bottom to coat. Place a layer of potatoes on bottom of dish then sprinkle with a little flour. Spoon more cream sauce onto potatoes followed by more flour and then more cream. Repeat until all potatoes and sauce are used up.
  • Bake for 45-50 minutes until potatoes are tender and casserole is light golden brown. Sprinkle with dried parsley, if desired.