Hearty potato dish is a meal-in-itself

By Jim Bailey
theyankeechef.blogspot.comYankee Chef logo

In the style of the classic Duchess potatoes, I added earthy tones and and a cheesy crust.

A little bit of the South rounds off this meal-in-itself and if served with a salad and a hunk of crusty bread, you won’t miss protein.


Shiitake potatoes

Shiitake potatoes

1 (15-ounce) can collard greens *
Nonstick cooking spray
3 pounds potatoes, peeled, cooked and mashed, kept warm
1/2 cup plain yogurt
1/2 cup evaporated skim milk
3 egg yolks
1/2 teaspoon each nutmeg, salt and black pepper
1 tablespoon butter or margarine
1/4 cup minced onions
1 teaspoon minced garlic in oil
1/2 pound shiitake mushrooms, sliced
1 teaspoon cracked black pepper
1/2 cup shredded Parmesan cheese

Get every bit of moisture out of collard greens by pressing them on the side of a colander; set aside. Preheat oven to 375-degrees F.

Spray either 4 (2-cup) ramekins or an 8-inch square pan with nonstick cooking spray; set aside. In a large bowl with a mixer, or use electric beater, whip potatoes, yogurt, milk, yolks, nutmeg, salt and black pepper until creamy; set aside.

In a large skillet over medium high heat, melt butter. Add onions and garlic, cooking 3 to 4 minutes or until onions are soft. Add mushrooms and continue cooking until mushrooms are softened and any liquid has evaporated, an additional 4 to 5 minutes.

Divide a third of the potato mixture among dishes, topping with equal amounts of collard greens. Equally divide the mushroom mixture on top of collard greens and top with remainder of potato mixture. Sprinkle to top of each with cheese and cracked black pepper. Bake 25 to 30 minutes, or until the tops are starting to brown. Remove to serve immediately.

* Of course you can use fresh collard greens if desired. Simply cook 1 pound and squeeze dry. Continue with recipe.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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