Parmesan-Chive Potato Bake

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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

Nutritional information

 

Amount per serving

  • 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.