Makeover Sour Cream Potatoes |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This makeover recipe has a whopping 72% less fat, two-thirds less saturated fat and 44% fewer calories but still tastes delicious. Ingredients:
2-1/2 pounds potatoes, peeled and cubed |
1 cup finely chopped celery |
1/4 cup finely chopped onion |
2 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon ground celery seed |
1/4 teaspoon pepper |
1 cup fat-free milk |
1-1/2 cups reduced-fat sour cream |
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided |
2 ounces cubed reduced-fat process cheese (velveeta) |
4 tablespoons minced chives, divided |
Directions:
1. Place the potatoes, celery and onion in a large saucepan; cover with water. Bring to a boil; cover and cook just until tender, about 15 minutes.
2. Meanwhile, melt butter in a small saucepan; stir in the flour, salt, celery seed and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Transfer sauce to a large bowl; stir in the sour cream, 1/2 cup cheddar cheese, process cheese and 3 tablespoons chives. Drain potato mixture; add to sauce and gently stir until coated.
4. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 35-40 minutes or until bubbly. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted. Sprinkle with remaining chives. Yield: 10 servings.
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