Basil Breakfast Potatoes Recipe
Servings: 4
Ingredients
- 5 med Potatoes Sliced In Thin Large Circles
- 1 Tbsp. Extra virgin olive oil
- 3 x Cloves Garlic minced
- 2 x Shallots minced
- 1 sm Onion diced
- 1/2 c. Dry Sherry
- 1 c. Skim Lowfat milk *see NOTE
- 1/2 c. Fatfree Parmesan Cheese Grated Or possibly Any Cheese You Prefer
- 2 Tbsp. Fresh Basil minced or possibly Thyme Oregano Etc Salt And Pepper to taste
Directions
- *NOTE: Original recipe called for cream instead of skim lowfat milk. I used skim lowfat milk to lower the fat count.
- *NOTE: Original recipe called for regular parmesan cheese - I used fatfree to lower the fat count.
- Spray baking pan with Pam stuff, spread potato rounds in bottom covering bottom of dish but not too thick. Slightly overlap potatoes but not completely overlap.
- Mix the sherry and onion together and take 1/3 of the sherry/onion mix and put on top of potatoes. (can choose to not use the sherry and increase the lowfat milk)
- Drizzle some of the skim lowfat milk, some of the basil, and parmesan cheese
- Do another layer the same way (can use another potato eg...Yukon gold, yellow fin).
- Do 3 layers
- Bake in a 375F oven for about 15 - 20 minutes cover with foil then you can chill it until morning. Next AM pull out container to hot it a bit. Then finish cooking it.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 261 | |
| Calories from Fat 32 | 12% |
| Total Fat 3.63g | 5% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 41mg | 2% |
| Potassium 997mg | 28% |
| Total Carbs 44.1g | 12% |
| Dietary Fiber 4.7g | 16% |
| Sugars 7.66g | 5% |
| Protein 6.48g | 10% |
