3-Cheese Potatoe Bake-Lois Buffalow of Grandview, Missouri.

• Prep/Total Time: 30 min.
• Yield: 4 Servings

10 20 30

Ingredients

• 2-2/3 cups chicken broth
• 2/3 cup milk
• 1/4 cup butter cubed
• 1/4 teaspoon pepper
• 2-2/3 cups mashed potato flakes
• 1/3 cup shredded Monterey Jack cheese
• 1/3 cup shredded cheddar cheese
• 1/3 cup cubed process cheese (Velveeta)
• 2 tablespoons minced chives
• 1/4 cup Daisy Brand Sour Cream, optional

Directions

• In a large saucepan, combine the broth, milk, butter and pepper; bring to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds; fluff with a fork.
• Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 350° for 20 minutes or until cheese is melted. Sprinkle with chives. Serve with sour cream if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 397 calories, 21 g fat (13 g saturated fat), 61 mg cholesterol, 1,066 mg sodium, 40 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Three-Cheese Potato Bake in Taste of Home October/November 2001, p9