Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Creamy Parmesan Potatoes




Source of Recipe


pillsbury


Recipe Introduction


David Liburd
Atlanta, Georgia
Finalist in the 1996 Bake-Off® Contest
Prep Time: 20 Minutes (Ready in 1 Hour )


List of 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


Recipe




1. Heat oven to 400°F. Spray bottom of 12x8-inch (2-quart) baking dish with nonstick cooking spray. In sprayed dish, combine potato slices and sauce mix from packet. 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.
4. To serve, cut into squares.

12 servings



--------------------------------------------------------------------------------

NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/12 of Recipe
Calories 180 Calories from Fat 100

--------------------------------------------------------------------------------

% DAILY VALUE
Total Fat 11 g 17 %
Saturated 6 g 30 %
Cholesterol 135 mg 45 %
Sodium 530 mg 22 %
Total Carbohydrate 15 g 5 %
Dietary Fiber 1 g 4 %
Sugars 2 g
Protein 5 g

--------------------------------------------------------------------------------

Vitamin A 10 % Vitamin C 0 %
Calcium 6 % Iron 4 %

--------------------------------------------------------------------------------

DIETARY EXCHANGES: 1 Starch, 2 Fat
OR 1 Carbohydrate, 2 Fat