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Serves 6
1
pound red potatoes
1 pound sweet potatoes
2 scallions, chopped
1/4 cup butter
1/2 cup sour cream
1/2 cup Longmont Dairy
Whipping Cream-whipped
1 teaspoon salt
Nutmeg to taste
1/2 teaspoon pepper
1/4 cup fresh bread
crumbs
2 tablespoons melted
butter
2 tablespoons minced,
fresh parsley
Cook the potatoes separately, in
water, until tender; drain. Cool slightly and peel. Mash
in separate bowls.
Sauté the scallions in 1/4 cup
butter in a skillet until tender. Stir half of the
scallions into each bowl of potatoes.
Whisk the sour cream with the
whipped cream in a bowl. Fold half gently into each bowl
of potatoes. Add half the nutmeg, salt and
pepper to each bowl.
Layer the potatoes, 1/2 at a time,
into a greased 1 quart soufflé dish. Swirl with a knife
to marbleize. Sprinkle with a mixture of the bread
crumbs, melted butter and parsley. Bake at 350° for 30
to 35 minutes or until the topping is golden brown. |
