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Potatoes with Spicy Cheese Sauce

Randy Mayor; Lydia DeGaris-Pursell
Yield 6 servings

Ingredients

  • 4 cups thinly sliced onion, separated into rings
  • 1/3 cup fresh lemon juice
  • 2 pounds small Yukon gold potatoes
  • 3 ounces feta cheese
  • 3 ounces 2% reduced-fat cottage cheese
  • 1 tablespoon hot pepper sauce
  • 1/4 cup whole milk
  • 12 curly leaf lettuce leaves
  • 2 hard-cooked large eggs, each cut into 6 wedges

Nutrition Information

  • calories 230
  • caloriesfromfat 22 %
  • fat 5.6 g
  • satfat 3.1 g
  • monofat 1.5 g
  • polyfat 0.5 g
  • protein 10 g
  • carbohydrate 36.3 g
  • fiber 4.2 g
  • cholesterol 86 mg
  • iron 1.2 mg
  • sodium 266 mg
  • calcium 137 mg

How to Make It

  1. Combine onion and juice in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove onion from bag, reserving marinade.

  2. Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until tender; drain. Cool. Peel and cut potatoes in half.

  3. Place reserved marinade, cheeses, hot sauce, and milk in a blender; process until smooth.

  4. Arrange 2 lettuce leaves on each of 6 salad plates. Top each serving with 2/3 cup onion, 3/4 cup potatoes, 2 tablespoons cheese sauce, and 2 egg wedges.