Parmesan Potato Bake
8 cups of peeled, thinly sliced potatoes
2 tablespoons all-purpose flour
2 eggs, slightly beaten (I used 1/2 cup of Egg Beaters.)
1 cup of sour cream (I used light.)
1/2 cup Parmesan cheese
1 -2 tablespoons melted butter (I used fat-freeze squeeze butter.)
salt and pepper to taste
1/4 cup of dried bread crumbs tossed with a tablespoon of melted butter (I sprayed mine with fat-free butter spray.)
Preheat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray.
Place potatoes in a large pan, cover with water and bring to a rapid boil. Turn off heat and place lid on pan. Allow potatoes to sit for 5 - 10 minutes.
In the meantime, mix together flour, eggs, sour cream, cheese, 1 tablespoon of butter, salt and pepper.
Drain potatoes. Return to pot. Pour egg mixture over potatoes and toss gently. Spoon potatoes into prepared baking dish. Cove with foil. Bake for about 45 minutes. Remove from oven and sprinkle bread crumbs. Return to oven until bread crumbs are golden brown.