Dill and Sour Cream Potato Gratin
Give your customers a touch of upscale comfort with this recipe featuring Golden Grill Russet™ Premium Hashbrown Potatoes.
Recipe provided by Sally Luck
Hallmark
Serving size: 4 oz.
Instructions
| Ingredient |
Quantity |
Instructions |
| Golden Grill Russet™ Premium Hashbrown Potatoes |
1 carton
|
Refresh Golden Grill Russet™ Premium Hashbrown Potatoes according to package directions. Fill carton to fill line with hot water (140° F-160° F). Close carton; let stand 30 minutes. |
| Cream cheese, softened |
28 oz.
|
In bowl of mixer, blend cream cheese, sour cream and butter together using flat paddle attachment. Add cream, Parmesan cheese, eggs, dill, salt and pepper. Blend smooth. Combine creamed mixture with potatoes. |
| Sour cream |
28 oz.
|
|
| Butter, softened |
14 oz.
|
|
| Heavy cream |
2 2/3 cup
|
|
| Parmesan cheese, grated |
7 oz.
|
|
| Whole large eggs |
10 each
|
|
| Fresh dill, chopped |
2 2/3 cup
|
|
| Salt |
1 1/2 tbsp.
|
|
| Black pepper |
3/4 tsp.
|
|
|
|
Spread potato mixture into 2 full hotel pans sprayed with nonstick spray. Bake in 375 F conventional oven (or 325° F convection oven) for 30 to 35 minutes or until golden brown. Let set 5 minutes before serving. Cut pan into 2 x 3-inch squares. |
Nutritional Information Per Serving
| Calories — 279 |
Protein — 4.6g |
SatFat — 10.1g |
| Fat — 23.3g |
Carbs — 13g |
Fiber — 1.2g |
| Iron — 0.5mg |
Sodium — 477mg |
Potassium — 214mg |
| Zinc — 0.3mg |
Vitamin A — 585IU |
Riboflavin — 0.1mg |
| Niacin — 0.1mg |
Calcium — 78.4mg |
Cholesterol — 70.3mg |
| Vitamin B6 — 0.0mg |
Vitamin B12 — 0.2mcg |
Thiamine — 0.0mg |
| Phosphorus — 88mg |
Folate — 9.4mcg |
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