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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ready, Set, Cook! Special Edition Contest Entry: This recipe is one I actually adapted from a one-pot mac and cheese recipe that I've used for a while. The potatoes create their own starch to thicken, just like the macaroni, when boiled in the chicken broth. I've added the bacon, mock lettuce (spinach), and sundried tomatoes to create a special BLT augratin potato. It is ready in 30 minutes! Ingredients:
1 (20 ounce) package simply potatoes diced potatoes with onion |
1 (14 1/2 ounce) can chicken broth |
4 ounces cream cheese |
8 ounces sharp white cheddar cheese, grated |
8 slices bacon, fried crisp, patted dry, and crumbled |
1 cup sun-dried tomato |
1 cup fresh spinach leaves |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In large saucepan, place potatoes and chicken broth. Bring to a boil.
2. Boil for 10 minutes.
3. Reduce to simmer. Add Cheeses. Stir until melted. Let cook for 5 minutes.
4. Add Bacon and tomato. Stir and cook for 5 more minutes.
5. Add Spinach, salt and pepper. Stir until spinach willts.
6. Place in serving dish. Cover and let set for 5 minute to thicken.
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