| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 8 |
|
Russet potatoes; washed and sliced |
|
|
; 1/4 inch thick |
| 2 |
|
Jars fat-free turkey gravy |
| 1 |
c |
Sour cream |
| 1 |
pk |
Sargento shredded colby cheese |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1 |
ts |
Ground thyme |
| 1 |
ts |
Dried basil leaves |
INSTRUCTIONS
PROCEDURE:
1. In a medium sauce pan, over medium heat combine the gravy and sour
cream. Add the salt, pepper and herbs and heat through.
2. Add the potatoes and turn off the heat. Stir to mix thoroughly.
Transfer to a casserole dish and arrange potatoes to look attractive.
Cover and bake in a 350 degree oven for 1 hour and 15 minutes.
Uncover and continue baking, uncovered for approximately 20 minutes
or until golden brown on top. Allow to cool 10 minutes and serve with
beef, pork or poultry.
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