Scalloped Pork and Potato Casserole
Ingredients:
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( ) oil for browning meat
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1.5 lb (750 g) boneless pork (e.g. loin) cut into 1/4\" (6mm) thi
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3 tbsp (45 mL) butter
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3 tbsp (45 mL) flour
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2 tsp (10 mL) salt
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0.5 - 0.75 tsp (2-4 mL) each dried sage and thyme leaves
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0.5 tsp (2 mL) pepper
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3 cup (750 mL) milk, heated
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0.5 cup (125 mL) skim milk powder
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5 cup (1.25 L) sliced potatoes, approximately 5 large
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2 (2 ) small onions, thinly sliced
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( ) Parmesan cheese, grated
Preparation:
In a deep skillet, brown meat in a small amount of hot oil. Remove meat and place in bottom of 3 quart (3 L) rectangular casserole dish. In same skillet, melt butter over low heat. Blend in flour, salt, sage, thyme and pepper. Dissolve skim milk powder into 3 cups of milk. Gradually stir milk mixture into the flour and spices. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Stir in potatoes and onions. Pour vegetable mixture over meat in casserole dish. Bake, covered, in 350F (180 C) oven for 30 minutes. Remove cover and bake uncovered an additional 30 minutes. Remove from oven. Preheat broiler. Sprinkle Parmesan cheese over casserole. Broil until golden brown.
Show 14 - Great Tastes of Manitoba 2006/07
Courtesy of Dairy Farmers of Manitoba
www.milk.mb.ca