Creamy Red Potato Bake

Jan 18, 2018, 01:30 AM
memorial day, picnic, vegetarian, gluten free
Servings:
8
Prep time:
20 minutes
Cook time:
30 minutes
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Calories:
320
Fat:
19.0
TransFat:
0
Cholesterol:
55
Sodium:
590
Carbohydrate:
28
Fiber:
3
Protein:
10
VitaminA:
15
VitaminC:
50
Calcium:
20
Iron:
8
  • Preheat oven to 350oF. In a large saucepan cook potatoes and onion in a small amount of boiling water for 15 to 20 minutes; drain off water.
  • Stir in sour cream, 1 cup Colby Monterey Jack cheese, Parmesan cheese, butter, crushed tomatoes, salt and black pepper; blend well.
  • Place in a 9 x 13 inch baking dish and top with remaining Colby Monterey Jack cheese and parsley. Bake for 30 minutes or until heated through.
Cheese and potato lovers, you’ve met your match with this dish. Featuring rich sour cream, warm potatoes and gooey, melted cheese, this recipe brings new meaning to the phrase “comfort food”.
Recipe Categories:
  • Vegetables
  • Side Dishes
Brand:
  • Tuttorosso
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    Ingredients

    2 pounds red potatoes, coarsley chopped
    1 large onion, chopped
    1 (8 ounce) carton low fat sour cream
    2 cups shredded Colby-Monterey Jack cheese
    1 cup grated Parmesan cheese
    1/4 cup butter, melted
    Salt and black pepper to taste
    1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
    2 tablespoons chopped fresh parsley