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

1. Preheat oven to 425°; coat a 2-quart casserole dish with nonstick spray.

2. Boil potatoes in a large pot of salted water over high heat until fork tender, 12-15 minutes; drain and set aside.
3. Combine cream cheese and buttermilk in a large bowl; blend well.
4. Stir in cheddar, chives, parsley, dill, and cayenne; season to taste with salt and pepper.
5. Stir hot potatoes into cream cheese mixture until coated; transfer to prepared baking dish.
6. Combine bread crumbs, Parmesan, parsley, and paprika in a small bowl; season with salt and pepper.
7. Sprinkle topping over potato salad.
8. Bake, uncovered, until potatoes are completely soft and topping is golden brown, 20-25 minutes.
9. *Per serving—461 calories, total fat 28 g (17 g sat), 36 g carb, 2 g fiber.

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