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Glassy Potatoes

chef.cristian's picture
Ingredients
  Finely shredded reduced fat sharp cheddar cheese 8 Ounce (2 Cups)
  99% fat free condensed cream of chicken soup with 1/3 less salt 10 3⁄4 Ounce (1 Can)
  Fat free plain yogurt 1 Cup (16 tbs)
  Evaporated skim milk 3⁄4 Cup (12 tbs)
  Finely chopped onions 1⁄2 Cup (8 tbs)
  Cornflakes 2 Cup (32 tbs)
  Medium potatoes 2 Pound, peeled (6 Pieces)
Directions

Preheat the oven to 350°.
In a large bowl, stir together the cheese, condensed soup, yogurt, milk and onions.
Set the soup mixture aside.
In a blender or food processor, blend or process the cornflakes into coarse crumbs (you should have about 1 cup).
Set the cornflakes aside.
Coarsely shred the potatoes.
Immediately stir the potatoes into the soup mixture to prevent browning.
Spray a 10" X 9" X 2" or 11" X 7" X 1 1/2" baking dish with no-stick spray.
Transfer the potato mixture to the baking dish.
Top with the cornflakes.
Bake about 1 hour or until the potatoes are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

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