Serves: 8
Ingredients:
6 cups chopped, unpeeled potatoes, cut in ½-inch cubes
1 Tablespoon olive oil
1 large onion, finely chopped
1 red bell pepper, finely chopped
½ cup minced fresh dill weed
1/3 cup minced fresh parsley
1 ½ cups reduced-fat cheddar cheese, grated
1 cup reduced-fat sour cream or plain yogurt
½ cup skim milk
¾ teaspoon salt
freshly ground black pepper to taste
¾ cup dry bread crumbs
Procedure:
- Lightly oil a large baking dish. Put on a large pot of water to boil the cubed potatoes. Cook potatoes until just barely tender. Drain well and set aside.
- Preheat oven to 350F. Heat oil in a medium-sized skillet over medium heat. Add onion and red pepper. Saute for 5-8 minutes, or until just tender. Toss the sautéed vegetables in with the potatoes, along with the dill weed and parsley. Mix together the cheese, sour cream or yogurt, and the milk. Pour this mixture in with the potatoes, then season with salt and pepper. Carefully mix and transfer to the prepared baking dish. Top with bread crumbs.
- Bake, uncovered, for @ 30 minutes.
Book: Rolling Prairie Recipe Cookbook, 1998.
Recipe Author: Nancy O’Connor
Source: http://www.goodnaturedfamilyfarms.com/uploads/tastebud_January_2008.pdf