A dish for all seasons -- and tastes! Make it with either white or sweet potatoes or a combination of the two. Then select the perfect seasoning mix to compliment your meal.
Yogurt Potato Scallop
Place Thick Slicing Cone in SaladShooter® electric slicer/shredder.
Cut potatoes to fit food chamber; slice. Parboil in boiling water for 4 to
6 minutes or until tender. Drain. Place Thin Slicing Cone in the SaladShooter® electric
Cut onion to fit food chamber; slice. In a fry pan, over medium heat, cook
onion in 1 tablespoon butter or margarine until golden, stirring occasionally.
cornstarch, salt, sugar, and pepper with milk; add to onions, stirring to mix.
Add yogurt; cook and stir until mixture boils and thickens. Remove from heat;
stir in desired seasoning mix. Butter a 2-quart casserole. Layer potatoes and
sauce in casserole, ending with sauce. Spread sauce to cover potatoes. Dot
1 tablespoon margarine or butter. Bake in a 375 degree F. oven for 35 minutes.
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