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Nutrition Facts
Serving Size 1 (285g) Recipe makes 6 servings
Calories 354
Calories from Fat 171		(48%)
Amount Per Serving		%DV
	Total Fat 19.1g	29%
	Saturated Fat 7.9g	39%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 92mg		30%
Sodium 229mg		9%
Potassium 907mg		25%
Total Carbohydrate 37.8g		12%
	Dietary Fiber 4.4g	17%
	Sugars 2.6g
Protein 9.4g		18%
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FAMILY EASTER DINNER

TOOLBELT DIVA

Polish Potatoes

Recipe #59219 | 50 min | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Audrey M
Apr 10, 2003

A nice side dish to serve with your favorite meat.

SERVES 6 (change servings and units)

Ingredients

3 large potatoes, pared,cooked and sliced
1 chopped onion
1/4 cup margarine
2 eggs
1 cup sour cream
1/4 cup milk
salt and pepper
1/3 cup soft breadcrumbs
1/4 cup grated parmesan cheese

Directions

1
Preheat oven to 400 degrees.
2
Grease a baking dish with nonstick cooking spray and place sliced potatoes in bottom.
3
Saute chopped onions in butter.
4
Pour over potatoes.
5
Beat together eggs, sour cream, and milk.
6
Mix in salt and pepper.
7
Pour sour cream mixture over top of potatoes.
8
In small mixing bowl, mix together bread crumbs and grated Parmesan cheese.
9
Sprinkle mixture over top of potatoes.
10
Bake 20 minutes or until top is browned.

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Browse similar recipes by category

Main Ingredient > Vegetables > Potatoes
Preparation > Time to Make > < 60 mins
Preparation > Simple
Dietary > Low in... > Low Sodium

Featured Reviews for This Recipe

From: Chef #936710jlee

On Sep 30, 2008

What can I say but....Yum!!!!

1 person found this review helpful

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From: KeystoneGal06

On Jun 24, 2007

This was very good. One thing to remember is to slice the potatoes thinly. I sliced them a little too thick but they were still very tasty.

1 person found this review helpful

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From: TOOLBELT DIVA

On Apr 25, 2006

So similar, Audrey, to my dear mother's recipe I remember she served when I was a child. The recipe is perfect as it is.... but, I did add fresh, chopped dill, to punctuate the ethnicity.... Delicious. I scrubbed the potatoes well, left the skins on and sliced them paper thin; sliced the onion paper thin, as well, then layered them alternately with the potatoes and dill. The sour cream mixture is the crowning glory, Audrey, and creates a wonderful custard in which to cook the potatoes. I do appreciate your willingness to share this recipe with everyone in the world.