Cabbage And Yukon Gold Potato Casserole - cooking recipe

Ingredients

1 lb sliced peeled yukon gold potatoes or 1 lb baking potato
1 1/2 lbs sliced green cabbage, 1 inch thick slices
1 tablespoon butter
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1 clove garlic, chopped
1 teaspoon salt
1/4 teaspoon black pepper
cooking spray
1/3 cup all-purpose flour
1 1/3 cups 1% low-fat milk
2 ounces shredded part-skim mozzarella cheese
1/4 cup grated fresh parmesan cheese
2 large eggs
1 large egg white

Preparation

Preheat oven to 350 degrees.
Place potato in a large dutch oven, and cover with water.
Bring potato to a boil, and cook for 6 minutes or until tender.
Remove potato with a slotted spoon, reserving cooking liquid in pan.
Place potato in a large bowl, and set aside.
Add cabbage to the cooking liquid in pan, and cook for 5 minutes.
Drain well.
Add the cabbage to potato.
Melt the butter in a small skillet over medium heat; add sage and garlic.
Cook for 1 minute, stirring constantly.
Stir the chopped sage mixture, salt, and pepper into potato mixture.
Spoon potato mixture into a 2 1/2-quart casserole dish coated with cooking spray.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, milk, and remaining ingredients, and stir with a whisk.
Pour milk mixture over potato mixture (do not stir).
Bake at 350 degrees for 50 minutes or until casserole is lightly browned.