Marbled Potatoes
(From True Grits: Tall Tales and Recipes from the New South), Published by The Junior League of Atlanta (see how to order cookbook below)



1 pound red potatoes

1 pound sweet potatoes

2 large scallions, chopped

1/4 cup butter or margarine

1/2 cup sour cream or plain yogurt

1/2 cup whipping cream, whipped

Nutmeg to taste

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup fresh bread crumbs

2 tablespoons melted butter or margarine

2 tablespoons minced fresh parsley


Cook the red potatoes and the sweet potatoes separately in water to cover in saucepans until tender; drain. Cool slightly and peel. Mash in separate bowls.

Sauté the scallions in 1/4 cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes.

Whisk the sour cream with the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt and pepper to each bowl.

Layer the potatoes 1/2 at a time in a greased 1-quart soufflé dish. Swirl with a knife to marbleize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley.

Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown.

Note: This casserole freezes well before baking.


Copyright 1995 The Junior League of Atlanta, Inc. All rights reserved.

Visit The Junior League of Atlanta web site to purchase copies of True Grits and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of True Grits, are returned to the community.