Parmesan-Chive Potato Bake

Parmesan-Chive Potato Bake






6 people


Need a quick and easy weeknight side dish? This creamy and savoury potato bake fits the menu perfectly.


  • 1 1/2 lbs. (750 g) red bliss potatoes or thick skin potatoes
  • 1 cup (250 mL) Hellmann's® 1/2 The Fat mayonnaise-type dressing
  • 1/2 cup (125 mL) milk
  • 8 Tbsp. (120 mL) grated Pecorino Romano cheese, divided
  • 1/4 cup (50 mL) fresh chives
  • 1/2 tsp. (2 mL) cracked black pepper

  1. Amount per Serving
Title Amount per Serving
Energy 0.0
Total Fat 0.0 g
Saturated Fat 0.0 g
Carbohydrate excl. fibre 0.0 g
Sugars 0.0 g
Fibre 0.0 g
Protein 0.0 g


  1. Preheat oven to 350°F (180°C).

  2. Cover potatoes with cold water and bring to a boil over high heat in 3-quart saucepan. Reduce heat to low and simmer uncovered 15 minutes or until potatoes are fork-tender. Drain and cool.

  3. Thinly slice potatoes and arrange in 33 x 23 cm baking dish; set aside.

  4. Combine Hellmann's® 1/2 The Fat mayonnaise-type dressing, milk, 60 mL Parmesan, chives and pepper in medium bowl.

  5. Evenly spoon mixture over potatoes. Top with remaining 30 mL cheese.

  6. Bake 25 minutes or until golden brown and bubbling.