Ingredients Jump to Instructions ↓

  1. 2-1/2 pounds potatoes, peeled and cubed

  2. 1 cup finely chopped celery

  3. 1/4 cup finely chopped onion

  4. 2 tablespoons butter

  5. 1/4 cup all-purpose flour

  6. 1 teaspoon salt

  7. 1/4 teaspoon ground celery seed

  8. 1/4 teaspoon pepper

  9. 1 cup fat-free milk

  10. 1-1/2 cups BREAKSTONE'S® Reduced-Fat Sour Cream

  11. 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

  12. 2 ounces cubed reduced-fat process cheese (Velveeta)

  13. 4 tablespoons minced chives, divided

Instructions Jump to Ingredients ↑

  1. Place the potatoes, celery and onion in a large saucepan; cover with water. Bring to a boil; cover and cook just until tender, about 15 minutes. Meanwhile, melt butter in a small saucepan; stir in the flour, salt, celery seed and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer sauce to a large bowl; stir in the sour cream, 1/2 cup cheddar cheese, process cheese and 3 tablespoons chives. Drain potato mixture; add to sauce and gently stir until coated. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 35-40 minutes or until bubbly. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted. Sprinkle with remaining chives. Yield: 10 servings.


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