Basil Breakfast Potatoes Recipe

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   *NOTE: Original recipe called for cream instead of skim lowfat milk.

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   I used skim lowfat milk to lower the fat count.

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   *NOTE: Original recipe called for regular parmesan cheese - I used fatfree to lower the fat count.

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   Spray baking pan with Pam stuff, spread potato rounds in bottom covering bottom of dish but not too thick.

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   Slightly overlap potatoes but not completely overlap.

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   Mix the sherry and onion together and take 1/3 of the sherry/onion mix and put on top of potatoes.

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   (can choose to not use the sherry and increase the lowfat milk)

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   Drizzle some of the skim lowfat milk, some of the basil, and parmesan cheese

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   Do another layer the same way (can use another potato eg...Yukon gold, yellow fin).

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    Do 3 layers

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    Bake in a 375F oven for about 15 - 20 minutes cover with foil then you can chill it until morning.

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    Next AM pull out container to hot it a bit.

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    Then finish cooking it.

* Per serving · 4 servings · Values may vary.

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