Recipe: Yogurt Potato Scallop (using a SaladShooter)

YOGURT POTATO SCALLOP

"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."

2 pounds potatoes, peeled (4 medium), (white or sweet potatoes or combination of both may be used)
1 medium/large onion, peeled and trimmed
1 tablespoon butter or margarine
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 cup milk
1 pound carton plain yogurt
1 recipe seasoning mix (recipe follows)
1 tablespoon butter or margarine

Preheat oven to 375 degrees F. Butter a 2-quart casserole.

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 slicer/shredder. 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.

Blend 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 with 1 tablespoon margarine or butter.

Bake in a 375 degree F. oven for 35 minutes.

Makes 6 to 8 servings

SEASONING MIX OPTIONS:

DILL:
Combine 2 tablespoons each, minced parsley and fresh dill (2 teaspoons dried)

CURRY:
Combine 2 tablespoons minced parsley, 1 or 2 teaspoons curry powder, and a dash of cayenne pepper. Very good with sweet potatoes.

SPICY:
Combine 2 tablespoons minced parsley, 1/2 teaspoon cinnamon, 1/4 teaspoon each, allspice and nutmeg. Very good with sweet potatoes or combination of sweet and white.

SOUTHWEST:
Combine 2 tablespoons minced cilantro or parsley, 1 or 2 teaspoons Mexican seasoning or chile powder, and 1/2 teaspoon ground cumin.

ITALIAN:
Combine 1 tablespoon each, chopped basil, thyme, and marjoram or 1/2 teaspoon dry, 1/8 teaspoon garlic powder, and 2 tablespoons shredded Parmesan cheese. (Tip: Use the SaladShooter electric slicer/shredder to shred cheese).

Source: National Presto Industries, Inc.