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Dill Potatoes Romanoff Exps Ft21 24105 F 0831 1

Potatoes Romanoff

TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD: 2 servings.
These tangy potato cubes, topped with cheddar cheese, can be mixed ahead and refrigerated until you're ready to bake them. What a timesaver! I like to serve them with steak and green beans. —Rita Deere, Evansville, Indiana

Ingredients

  • 2 cups cubed red potatoes
  • 2/3 cup 1% cottage cheese
  • 1/3 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1 tablespoon dried minced onion
  • 1/8 to 1/4 teaspoon dill weed
  • 1/8 teaspoon salt
  • 1/4 cup shredded cheddar cheese
  • Snipped fresh dill, optional

Directions

  • 1. Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, about
  • 2. 15 minutes. Drain and cool.
  • 3. In a blender or food processor, puree the cottage cheese, sour cream and flour. Pour into a large bowl. Stir in the onion, dill and salt. Add the potatoes; toss gently.
  • 4. Transfer to a shallow 3-cup baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, garnish with fresh dill.

Nutrition Facts

1 cup: 322 calories, 14g fat (8g saturated fat), 26mg cholesterol, 566mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 17g protein.

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