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.
Amount per serving |
% Daily Value |
|
---|---|---|
Calories | 540 | |
Fat | 28 g | 43% |
Saturated Fat | 14 g | |
Trans Fat | 0.5 g | |
Saturated + Trans | 73% | |
Cholesterol | 90 mg | |
Sodium | 1120 mg | 47% |
Carbohydrate | 53 g | 18% |
Fibre | 5 g | 20% |
Sugar | 7 g | |
Protein | 18 g | |
Vitamin A | 25% | |
Vitamin C | 50% | |
Calcium | 35% | |
Iron | 50% |
High Source of Fibre | Excellent Source of Vitamin A |
Excellent Source of Vitamin C | Excellent Source of Calcium |
Excellent Source of Iron |