Potato Loaf

cooking
Written By Judy Doherty, MPS, PCII

In our social media "all about the potato" post, we described all of the nutrient advantages of potatoes. See it here.

A tour through your grocery store will find piles of fresh potatoes, waiting to go into a comforting fall or holiday meal. So we set to work to make something creative, delicious, and easy. This one has a twist! It is made in a loaf pan so that it is nice and thick. Check out these easy instructions!

Potato Loaf

This delicious potato loaf is created just in time for the fall season and the holidays. It is easy to make, delicious, budget-minded, and it has a great presentation. 

You only need a few ingredients and this dish can bake along side a turkey or chicken. It is great when served hot with a meal or chilled for lunch the next day.

Ingredients:

  • 2 Yukon gold potatoes, rinsed and sliced thin
  • 1 onion, peeled and sliced thin
  • 2 carrots, peeled and sliced thin
  • Seasonings: garlic powder, black pepper, onion powder
  • Filling: 1 cup of heated low-fat milk or fat-free half and half
  • Topping: 2 tablespoons shaved Parmesan cheese
  • Optional garnish: fresh chopped rosemary

Directions:

Layer the potatoes, carrots, and onions in thin, repeating layers inside a lightly oiled baking pan. Season them as you layer them and on top, too.

Bake for 50 minutes at 350 or until a knife inserted in the center goes in fairly easily to determine that they are cooked until soft and tender. It is best to bake them in the middle of the oven so you do not burn the bottom.

Heat a cup of milk or fat-free half and half in the microwave for one minute. Pour into the baking pan and then top with the Parmesan cheese. Continue baking for about 10 minutes.

Allow the potato loaf to cool for 10 minutes. Slice and serve immediately or refrigerate for later use.

 

Here is a handout you can use to help everyone have more potato ideas for the holidays!

Download: Holiday Potato Handout

Premium members: get four great 5-ingredient meals to handout to your clients, patients, students, and employees. Or find 177 more potato recipes here. 

Here are holiday resources from the Nutrition Education Store:

[shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="holiday"]

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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