Mother Earth Living

An Ocean of Health: Dulse and Yukon Gold Potato Bake

<em>Serves 6 to 8<br />
</em>Dulse adds a flavorful accent when paired with potatoes, and goes especially well with eggs and cheese. This crustless quiche-style potato bake combines all three for a terrific taste sensation.</p>
<li>1 cup (about 1 ounce) snipped dulse</li>
</sup>pounds Yukon gold potatoes, thinly sliced</li>
<li>1 sweet onion, thinly sliced</li>
<li>½ cup shredded mozzarella soy cheese or reduced-fat mozzarella cheese</li>
<li>2 tablespoons olive oil</li>
<li>2 eggs</li>
<li>1 cup half-and-half*</li>
<li>2 tablespoons flour</li>
<li>¼ to ½ teaspoon red chile pepper flakes</li>
<p>* If desired, substitute the half-and-half with ½ cup mayonnaise and ½ cup soy milk.</p>
<li>Preheat oven to 375 degrees. In a large bowl, toss dulse, potatoes, onions and cheese in olive oil until well coated. Spoon mixture into a 3-quart baking dish that has been coated with nonstick cooking spray.</li>
<li>Beat together eggs, half-and-half, flour and red chile flakes until thoroughly mixed. Pour evenly over dulse-potato mixture.</li>
<li>Bake, covered, for 45 to 55 minutes or until potatoes are done, removing the cover during the last 10 to 15 minutes of cooking time. Remove from oven and let set for 5 minutes before serving.</li>
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<em>Kris Wetherbee is a freelance writer and frequent contributor to</em> The Herb Companion, Herbs for Health’s <em>sister publication. She lives in the hills of western Oregon with her photographer husband, Rick Wetherbee.</em>
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<strong>An Ocean of Health</strong>

  • Published on Jul 9, 2009
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