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Red Potatoes in Lemon Dill & Capers Sauce

RED POTATOES IN LEMON DILL & CAPERS SAUCE

LEMON & DILL CAPERS SAUCE
$ 6.99

1 1/2 lbs.         Red potatoes

8 oz.                Cream cheese, softened

1/4 cup            Robert Rothschild Farm Lemon Dill & Capers Sauce

1/4 cup            Milk

1/2 cup            Sharp cheddar cheese, grated

1/4 cup            Breadcrumbs, plain

                        Fresh dill for garnish

 

Preheat oven to 400 degrees F. Cut potatoes into quarters and place in a large saucepan. Add enough water to cover the potatoes and bring to a boil. Reduce heat to medium and cook for 15 minutes or until the potatoes are fork tender. Drain and set aside. In a large microwavable bowl, place cream cheese, milk and Lemon Dill & Capers Sauce. Heat on high for 40 - 50 seconds or until cream cheese is melted. Stir until well blended. Add potatoes and toss lightly to coat. Place mixture in an 8x10 glass dish. Sprinkle with cheddar cheese and breadcrumbs. Bake until cheese is melted and slightly browned. Serve hot.

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