Stove-Top Potatoes Au Gratin

This is another recipe that my sister-in-law, Erica has graced us with. She had us over for dinner a few weeks ago and made some amazing pork chops with asparagus and these amazing potatoes as sides. She made them with red potatoes which are great because you can leave the skin on. I love this because, not only does it cut down on prep time, there are a lot of great nutrients in potato skins.

Stove-Top Potatoes Au Gratin
Makes: 6 Servings

6 medium red potatoes
1 tsp or cube of chicken bouillon
1/4 cup butter (or Smart Balance)
1/2 cup sour cream (I used a reduced fat one)
1/2 cup shredded cheddar cheese

  

• Cut the potatoes into a 1" dice.
• Cover the potatoes in cold water, add the bouillon, cover, and heat over medium high heat.
• Once the water is boiling, take off the lid and continue to cook for 20 minutes until the potatoes are fork tender.
• Strain the potatoes then place then back into the pan. Stir in the butter and sour cream but don't mash!
• Then stir in the cheese until completely melted. Serve!