Here’s a fresh take on a traditional New Orleans dish that will be an instant classic with everyone you serve it to.
3 tbsp (45 mL) melted butter, divided
1 large sweet onion, thinly sliced
2 cloves garlic, minced
1 tsp (5 mL) dried thyme leaves
1 tsp (5 mL) each salt and pepper
1 tsp (5 mL) granulated sugar
1 1/2 lb (750 g) baking potatoes, peeled and cut into 1/2-inch (1 cm) cubes, about 4 cups (1 L)
1/4 cup (50 mL) chicken broth
1/2 tsp (2 mL) Worcestershire sauce
1 cup (250 mL) 5% light cream or half and half
1/4 tsp (1 mL) ground nutmeg
2 cans (85 g each) CLOVER LEAF SMOKED OYSTERS
2 cups (500 mL) packed baby spinach leaves or chopped Swiss chard
1/2 cup (125 mL) each fresh bread crumbs and shredded Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley
Makes 4 servings.
Tip: If you don’t own an ovenproof skillet, transfer the potato-oyster mixture to a shallow gratin dish before adding crumb topping.
|Saturated Fat||14 g|
|Trans Fat||0.5 g|
|Saturated + Trans||73%|
|High Source of Fibre||Excellent Source of Vitamin A|
|Excellent Source of Vitamin C||Excellent Source of Calcium|
|Excellent Source of Iron|