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Creamy Parmesan Potatoes

  • Prep 20 min
  • Total 60 min
  • Ingredients 10
  • Servings 12

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. MORE+ LESS-

Bake-Off® Contest 37, 1996
Atlanta, Georgia

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1/12 of Recipe
Calories
180
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
6g
30%
Cholesterol
135mg
45%
Sodium
530mg
22%
Total Carbohydrate
15g
5%
Dietary Fiber
1g
4%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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