Sunday, April 24, 2011
This is my healthified take on an old classic family recipe called funeral potatoes. This has all the creamy goodness without the guilt. Instead of the dead weight feeling of funeral potatoes in your gut these are full of life and nutrients.
6 medium yukon gold potatoes, par-boiled and shredded (or frozen shredded potatoes - about 5-6 cups)
2 medium yams(or 4-5 carrots), shredded
2 bunches green onions, thinly sliced
1/2-1 bunch fresh spinach, finely sliced
1 recipe of cream sauce
1 recipe of cheezy sauce (doubled)
1 cup panko break crumbs (toasted - or broil on top of potatoes for a minute or two after baking)
Mix all the vegetables in a large baking pan (10"x15") or two smaller pans. Mix the cream sauce completely through all the veggies. Pour cheezy sauce over the top and swirl throughout. Top with panko crumbs and bake covered at 325 degrees for 45 minutes to 1 hour.
If you want these a little bit spicy, you can add a can of chopped green chilies.