Cheesy Lemon Parsley Potatoes
Two kinds of potatoes, baked in a creamy cheese sauce with a hint of lemon.
Servings: 8 servings
Calories: 427kcal
Ingredients
- 1 cup heavy cream
- 5 tablespoons butter melted
- 2 cloves garlic minced
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1.5 pounds baby red potatoes cut into 1 inch chunks
- 1.5 pounds baby Yukon gold potatoes cut into 1 inch chunks
- 2 cups shredded Swiss cheese
- Zest of one large lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375 degrees. Coat a 9x13 inch baking dish with cooking spray.
- In a medium bowl, whisk together the cream, butter, garlic, salt and pepper. Arrange the potatoes in an even layer in the prepared dish and pour the cream mixture evenly over the top.
- Cover and bake for 45-50 minutes or until potatoes are tender.
- Uncover and sprinkle with cheese, lemon zest and parsley. Bake 5-10 minutes longer, or until cheese is melted and golden. Let stand 5 minutes before serving.
Nutrition
Serving: 1g | Calories: 427kcal | Carbohydrates: 38g | Protein: 12g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 500mg | Fiber: 4g | Sugar: 4g