Thursday, January 8, 2009

Potato Vegetable Meat Gratin

Early TED

Thanks for this one Jill!

3 cups rice milk
2 Tbsp. MSPI safe margarine
2 lbs. small red potatoes, thinly sliced
2 garlic cloves, thinly sliced or equivalent pre-minced garlic
2 bay leaves
4 - 6 oz. green beans, or other vegetable of choice, fresh or frozen
2 cooked chicken or turkey breasts, chopped
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp ground nutmeg

Preheat oven to 400 degrees. Combine milk, potatoes, garlic, and bay leaves in a large saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat, simmer 10 minutes stirring frequently. Remove from heat and let stand 10 minutes. Drain potatoes in a colander over a bowl reserving 1 cup milk mixture. Discard bay leaves. Cook green beans in boiling water for 2 minutes or until crisp-tender. Rinse in cold water, drain. Arrange half of potatoes in bottom of a 9 x 13 baking dish coated with cooking spray. Arrange green beans and chicken/turkey over potatoes. Dot with pieces of margarine, sprinkle with some of the salt and pepper. Top with remaining potatoes. Dot with remaining margarine, salt and pepper. Stir nutmeg into reserved milk mixture; pour over potatoes. Cover with aluminum foil; cut 3, (1") slits in foil. Bake at 400 for 20 minutes. Uncover and bake an additional 20 minutes or until top begins to brown. Let stand 10 minutes before serving.

Can make vegetarian by using lentils or beans in place of the meat.

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