|Russet potatoes||4 Medium|
|Olive oil||23 Milliliter (1.5 Tablespoon)|
|Reduced fat sour cream||60 Milliliter (1/4 Cup)|
|Dijon mustard||2 Teaspoon|
|Chives||1 Tablespoon, chopped|
|Ground pepper||To Taste|
|Parsley||2 Tablespoon, chopped|
Peel and dice potatoes.
Preheat a 1 2 inch omelette pan or 3-quart saute pan over medium heat until rim of pan is hot-to-the-touch.
Add oil and butter and wait for about 1 more minute.
Add potatoes and cook, lightly stirring often, until golden brown and almost tender when pierced (15 to 20 minutes).
Meanwhile, in a large bowl, combine sour cream, mustard, and chives; stir until blended.
Remove potatoes from heat and let cool for about 5 minutes.
Then add to sour cream mixture and mix lightly to coat well.
Season to taste with salt and pepper.
(At this point, you may cover and refrigerate for up to 24 hours.) Spread potato mixture evenly in a lightly greased 7- by 10-inch oval au gratin pan or 8-inch-square cake pan.
Bake in a 350°F (175°C) oven until mixture is bubbling and golden brown on top (about 20 minutes: 25 to 35 minutes if refrigerated).
Sprinkle with parsley before serving.
Serving size: Complete recipe
Calories 922 Calories from Fat 404
% Daily Value*
Total Fat 46 g70.2%
Saturated Fat 16.4 g81.8%
Trans Fat 0 g
Cholesterol 53.3 mg17.8%
Sodium 479.2 mg20%
Total Carbohydrates 115 g38.4%
Dietary Fiber 9.7 g38.7%
Sugars 4.4 g
Protein 19 g38.5%
Vitamin A 76.5% Vitamin C 138.5%
Calcium 22.5% Iron 42.5%
*Based on a 2000 Calorie diet