Creamy Parmesan Potatoes

This delicately spiced egg-and-potato casserole adds a contemporary twist to traditional scalloped potatoes. It's easy to transport--perfect to take to your next potluck dinner.

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Servings 12

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Bake-Off® Contest 37, 1996

David Liburd

Atlanta, Georgia

ingredients 10
Prep Time 20 min
Total Time 60 min

Ingredients

1: (7.8-oz.) pkg. Hungry Jack® Sour Cream and Chives Potatoes

: 3 cups boiling water

1: cup whipping cream

2: tablespoons grated Parmesan cheese

1/2: to 1 teaspoon salt

1/2: teaspoon garlic powder

1/4: teaspoon white pepper

1/4: teaspoon onion powder

1/4: teaspoon nutmeg

6: eggs or 1 1/2 cups refrigerated or frozen fat-free egg product, thawed

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Directions

1 Heat oven to 400°F. Spray bottom of 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In sprayed dish, combine potato slices and contents of sauce packet from potatoes. Stir in boiling water until well mixed.
2 In medium bowl, combine all remaining ingredients; beat with wire whisk until smooth. Add to potatoes; mix well. (Potatoes should be completely covered with cream mixture.)
3 Bake at 400°F. for 40 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 10 minutes before cutting into squares.