Categories: Casserole, Potatoes, Side Dish
Ingredients
- Casserole:
- 2 lbs baby red potatoes, quartered (or Yukon gold potatoes)
- 12 ounces cream cheese, softened
- 2/3 cup buttermilk
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced fresh dill
- 1/8 teaspoon cayenne pepper
- salt
- black pepper
- Topping:
- 1/2 cup fresh breadcrumb (made fresh)
- 1/4 cup fresh grated parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon paprika
Directions
-
Preheat oven to 425°; coat a 2-quart casserole dish with nonstick spray.
- Boil potatoes in a large pot of salted water over high heat until fork tender, 12-15 minutes; drain and set aside.
- Combine cream cheese and buttermilk in a large bowl; blend well.
- Stir in cheddar, chives, parsley, dill, and cayenne; season to taste with salt and pepper.
- Stir hot potatoes into cream cheese mixture until coated; transfer to prepared baking dish.
- Combine bread crumbs, Parmesan, parsley, and paprika in a small bowl; season with salt and pepper.
- Sprinkle topping over potato salad.
- Bake, uncovered, until potatoes are completely soft and topping is golden brown, 20-25 minutes.
- *Per serving—461 calories, total fat 28 g (17 g sat), 36 g carb, 2 g fiber.