Cabbage and Yukon Gold Potato Casserole

• lb sliced peeled yukon gold potatoes or 1 lb baking potato1
• lbs sliced green cabbage, 1 inch thick slices1 1⁄2
• tablespoon butter↗1
• tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage2
• clove garlic, chopped↗1
• teaspoon salt↗1
• teaspoon black pepper↗1⁄4
• cooking spray
• cup all-purpose flour↗1⁄3
• cups 1% low-fat milk↗1 1⁄3
• ounces shredded part-skim mozzarella cheese2
• cup grated fresh parmesan cheese1⁄4
• large eggs↗2
• large egg white1

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place potato in a large dutch oven, and cover with water.

3. 3

   Bring potato to a boil, and cook for 6 minutes or until tender.

4. 4

   Remove potato with a slotted spoon, reserving cooking liquid in pan.

5. 5

   Place potato in a large bowl, and set aside.

6. 6

   Add cabbage to the cooking liquid in pan, and cook for 5 minutes.

7. 7

   Drain well.

8. 8

   Add the cabbage to potato.

9. 9

   Melt the butter in a small skillet over medium heat; add sage and garlic.

10. 10

    Cook for 1 minute, stirring constantly.

11. 11

    Stir the chopped sage mixture, salt, and pepper into potato mixture.

12. 12

    Spoon potato mixture into a 2 1/2-quart casserole dish coated with cooking spray.

13. 13

    Lightly spoon flour into a dry measuring cup; level with a knife.

14. 14

    Combine flour, milk, and remaining ingredients, and stir with a whisk.

15. 15

    Pour milk mixture over potato mixture (do not stir).

16. 16

    Bake at 350 degrees for 50 minutes or until casserole is lightly browned.