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A dish for all seasons -- and tastes! Make it with either white or sweet potatoes or a combination of the two. Then select the perfect seasoning mix to compliment your meal.

Yogurt Potato Scallop

• 2 pounds potatoes, peeled (4 medium),
  (white or sweet potatoes or combination of both may be used)
• 1 medium/large onion, peeled and trimmed
• 1 tablespoon butter or margarine
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 cup milk
• 1 pound carton plain yogurt
• 1 recipe seasoning mix (Recipe below)
• 1 tablespoon butter or margarine

Place Thick Slicing Cone in SaladShooter® electric slicer/shredder. Cut potatoes to fit food chamber; slice. Parboil in boiling water for 4 to 6 minutes or until tender. Drain. Place Thin Slicing Cone in the SaladShooter® electric slicer/shredder. Cut onion to fit food chamber; slice. In a fry pan, over medium heat, cook onion in 1 tablespoon butter or margarine until golden, stirring occasionally. Blend cornstarch, salt, sugar, and pepper with milk; add to onions, stirring to mix. Add yogurt; cook and stir until mixture boils and thickens. Remove from heat; stir in desired seasoning mix. Butter a 2-quart casserole. Layer potatoes and sauce in casserole, ending with sauce. Spread sauce to cover potatoes. Dot with 1 tablespoon margarine or butter. Bake in a 375 degree F. oven for 35 minutes.
Makes 6 to 8 servings

Seasoning Mix:

• Dill: Combine 2 tablespoons each, minced parsley and fresh dill (2 teaspoons dried)
• Curry: Combine 2 tablespoons minced parsley, 1 or 2 teaspoons curry powder, and a dash of cayenne pepper. Very good with sweet potatoes.
• Spicy: Combine 2 tablespoons minced parsley, 1/2 teaspoon cinnamon, 1/4 teaspoon each, allspice and nutmeg. Very good with sweet potatoes or combination of sweet and white.
• Southwest: Combine 2 tablespoons minced cilantro or parsley, 1 or 2 teaspoons Mexican seasoning or chile powder, and 1/2 teaspoon ground cumin.
• Italian: Combine 1 tablespoon each, chopped basil, thyme, and marjoram or 1/2 teaspoon dry, 1/8 teaspoon garlic powder, and 2 tablespoons shredded Parmesan cheese. (Tip: Use the SaladShooter® electric slicer/shredder to shred cheese).