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Baked Parmesan Fondant Potatoes

Name: Baked Parmesan Fondant Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings, 1/6 recipe each
Ingredients: 1/3 cup Kraft 100% Parmesan Aged Grated Cheese; 1/2 tsp. garlic powder; 1-1/2 lb. (675 g) small Yukon gold potatoes (about 7 potatoes); 2 Tbsp. butter, melted; 1/2 cup water; 1 tsp. instant chicken stock mix; 1/2 cup Philadelphia Chive & Onion Cream Cheese Product; 1 Tbsp. milk

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1 Hr 5 Min

Prep : 15 Min Cook: 50 Min

Discover our Baked Parmesan Fondant Potatoes - the new way to enjoy your favourite vegetable! Fondant potatoes is a method of preparing potatoes that involves cutting off and browning the ends, and then slowly roasting them in butter and chicken stock. In this version, we skip the browning step, but instead dip the ends of the potatoes in grated Parmesan cheese and serve them with a cream cheese sauce. These delectable fondant potatoes are sure to become one of your most-requested side dishes.

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6 Servings

Original recipe yields 6 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1/3 cup Kraft 100% Parmesan Aged Grated Cheese

1/2 tsp. garlic powder

1-1/2 lb. (675 g) small Yukon gold potatoes (about 7 potatoes)

2 Tbsp. butter, melted

1/2 cup water

1 tsp. instant chicken stock mix

1/2 cup Philadelphia Chive & Onion Cream Cheese Product

1 Tbsp. milk

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How do I make it ?

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Step 1

Heat oven to 425ºF.

Step 2

Combine Parmesan and garlic powder in shallow dish.

Step 3

Cut thin slice off both ends of each potato; discard trimmed slices. Cut potatoes crosswise in half.

Step 4

Dip both cut sides of each potato piece in butter, then in Parmesan mixture. Stand, cut sides down, in 8-inch square baking dish sprayed with cooking spray. If necessary, cut potatoes into smaller pieces to fit into even layer in prepared dish. Sprinkle with any remaining Parmesan, then drizzle with any remaining butter.

Step 5

Bake 20 min. Meanwhile, bring water to boil; pour into small bowl. Add chicken stock mix; stir until dissolved.

Step 6

Pour chicken stock slowly into space between potatoes in centre of dish, being careful not to pour broth over tops of potatoes. Bake additional 20 to 30 min. or until potatoes are tender, tops are golden brown and most of the stock is cooked off. Remove from oven.

Step 7

Microwave cream cheese product and milk in microwaveable bowl on HIGH 30 sec.; stir. Drizzle half the cream cheese sauce over potatoes. Serve remaining cream cheese sauce on the side.

Kraft Kitchen Tips!

Special Extra

Garnish with chopped green onions or fresh chives before serving.

Note

If using medium or large potatoes, cut them crosswise into 1-inch-thick slices instead of cutting them in half.

Nutrition

Calories

200

Calories From Fat

% Daily Value

Fat 11 g

Saturated fat 7 g

35 %

Cholesterol 30 mg

Sodium 380 mg

17 %

Carbohydrate 21 g

Fibre 2 g

Sugars 2 g

Protein 6 g

Vitamin A

2 %

Vitamin C

35 %

Calcium

0 %

Iron

6 %

Servings

6 servings, 1/6 recipe each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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