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Parmesan-Chive Potato Bake
PREP
30mins
COOK
45mins
SERVES
6 people
TOTAL
75mins
Need a quick and easy weeknight side dish? This creamy and savoury potato bake fits the menu perfectly.
INGREDIENTS
- 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
METHOD
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Preheat oven to 350°F (180°C).
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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.
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Thinly slice potatoes and arrange in 33 x 23 cm baking dish; set aside.
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Combine Hellmann's® 1/2 The Fat mayonnaise-type dressing, milk, 60 mL Parmesan, chives and pepper in medium bowl.
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Evenly spoon mixture over potatoes. Top with remaining 30 mL cheese.
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Bake 25 minutes or until golden brown and bubbling.
