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Creamy Parmesan Potatoes

Pillsbury Kitchens
Updated Jun 26, 2006
Bake-Off® Contest 37, 1996
David Liburd
Atlanta, Georgia
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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.

Creamy Parmesan Potatoes

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

Instructions

  • Step 
    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.
  • Step 
    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.)
  • Step 
    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

180 Calories
11g Total Fat
5g Protein
15g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1/12 of Recipe
Calories
180
Calories from Fat
100
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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