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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
12 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a Dutch oven, and cover with water. Bring to a boil; reduce heat, and simmer for 20 minutes or until tender. Drain. Cover and chill.

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  • Preheat oven to 350°.

  • Peel and shred the potatoes. Place in a 13 x 9-inch baking dish coated with cooking spray. Melt butter in a large saucepan over medium heat. Stir in the milk, 1/2 cup cheese, salt, and pepper. Cook 8 minutes or until cheese melts, stirring occasionally. Pour over potatoes, and stir gently. Bake at 350° for 45 minutes. Sprinkle with 1/2 cup cheese. Bake an additional 15 minutes or until cheese melts.

Nutrition Facts

213 calories; calories from fat 30%; fat 7g; saturated fat 4.5g; mono fat 1.9g; poly fat 0.3g; protein 8g; carbohydrates 30.2g; fiber 2.4g; cholesterol 20mg; iron 1.2mg; sodium 541mg; calcium 174mg.