La Bearded Lady
Corseted Duchess Potato Casserole
What the heck do I mean when I describe this dish as being in a corset?
Well, after seeing the original recipe in Stop & Shop's monthly Savory magazine, I was inspired to make a healthy vegetarian rendition of it.
In lieu of whole milk and butter, I substituted them with almond milk and olive oil. I also added garlic, thyme and sage to pump up the flavor profile. Although I did not try the original recipe (which I am sure is delightfully delicious), this lighter variation is super tasty and easy to make.
2 lbs Yukon gold potatoes, peeled
2 lbs sweet potatoes
¾ cup unsweetened almond milk, room temperature
¾ cup extra virgin olive oil
3 egg yolks, room temperature
2 garlic cloves, minced
1 tbsp thyme
1 tsp sage
1 tsp sea salt
Salt & pepper to taste
Preheat oven to 400°F. Cut the Yukon potatoes into 1-inch chunks and place in large pot. Add enough water to cover by one inch. Add 1 teaspoon of salt to the water. Bring to a boil on high heat. Reduce the heat to simmer. Cook 15-20 minutes, until fork tender.
While Yukon potatoes are cooking, prepare the sweet potatoes. Cover a baking sheet with foil or parchment paper. Set aside. Using a fork, pierce the sweet potatoes about ten times all over. Place on the prepared baking sheet and bake for 40-45 minutes, until tender.
While both potatoes are cooking, liberally grease a 2 ½ quart baking dish with cooking spray. Set aside.
After the sweet potatoes are cooked, allow to cool for 10 minutes, or until cool enough to handle to remove the flesh from the skins. Discard the skins and place the flesh in a large mixing bowl.
Preheat oven to 425°F.
Drain Yukon potatoes into a strainer and add to the mixing bowl with the sweet potatoes. Add the milk and olive oil. With a hand mixer or standing mixer, beat potatoes until smooth. Mix in thyme and salt. Add salt and pepper to taste.
In a separate bowl, beat the egg yolks until smooth. Add to the potatoes and mix until just incorporated. Transfer potato mixture to prepared baking dish.
Bake 20 minutes, until slightly puffy. Broil 1-2 minutes, until top is golden brown.