Glassy Potatoes Recipe
Ingredients
| Sharp cheddar cheese | 2 Cup (16 tbs) | |
| Fat | 1 Can (10oz) | |
| 1 cup fat-free plain yogurt | ||
| 3/4 cup evaporated skim milk | ||
| 1/2 cup very finely chopped onions | ||
| Cornflakes | 2 Cup (16 tbs) | |
| Potatoes | 6 Medium, peeled | |
Directions
Preheat the oven to 350°.
In a large bowl, stir together the cheese, condensed soup, yogurt, milk and onions.
Set the soup mixture aside.
In a blender or food processor, blend or process the cornflakes into coarse crumbs (you should have about 1 cup).
Set the cornflakes aside.
Coarsely shred the potatoes.
Immediately stir the potatoes into the soup mixture to prevent browning.
Spray a 10" X 9" X 2" or 11" X 7" X 1 1/2" baking dish with no-stick spray.
Transfer the potato mixture to the baking dish.
Top with the cornflakes.
Bake about 1 hour or until the potatoes are tender.
In a large bowl, stir together the cheese, condensed soup, yogurt, milk and onions.
Set the soup mixture aside.
In a blender or food processor, blend or process the cornflakes into coarse crumbs (you should have about 1 cup).
Set the cornflakes aside.
Coarsely shred the potatoes.
Immediately stir the potatoes into the soup mixture to prevent browning.
Spray a 10" X 9" X 2" or 11" X 7" X 1 1/2" baking dish with no-stick spray.
Transfer the potato mixture to the baking dish.
Top with the cornflakes.
Bake about 1 hour or until the potatoes are tender.
Chef
