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.

  • prep time 20 min
  • total time 60 min
  • ingredients 10
  • servings 12

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/12 of Recipe
    Calories
    180
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    135mg
    135%;
    Sodium
    530mg
    530%;
    Total Carbohydrate
    15g
    15%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    4%;
    Exchanges:
    1 Starch; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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