Potatoes with Spicy Cheese Sauce

Potatoes with Spicy Cheese Sauce Recipe
Randy Mayor; Lydia DeGaris-Pursell

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

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

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.

Viviana Carballo,

Cooking Light

May 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note