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Double Cheese Potato Tart
Source: Marilyn Helton

A crustless tart made with russett potatoes, ricotta cheese, parmesan cheese, and fresh chives

Prep Time: 10 minutes
Cook Time: 90 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 271.9
Total Carbs 23.0 g
Dietary Fiber 1.5 g
Sugars 1.0 g
Total Fat 14.9 g
Saturated Fat 5.9 g
Unsaturated Fat 2.1 g
Potassium 26.3 mg
Protein 12.4 g
Sodium 348.6 mg
Dietary Exchanges
2 1/2 Fat , 1 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 tbsp  bread crumbs
4 each  medium russet potato
4 tbsp  Margarine, 80% fat
0 1/4 cup  light whipping cream
2 each  eggs
1 cup  Cheese, ricotta, partially skim
0 3/4 cup  Cheese, parmesan, fresh, grated
1 tbsp  fresh chives
1 pinch  nutmeg, ground
1 pinch  black pepper
1 pinch  salt
  1. Preheat oven to 375 degree F. Coat a tart pan or quiche dish with vegetable spray and coat with bread crumbs.
  2. Scrub the potatoes, pat dry and wrap in foil. Bake 45 minutes to 1 hour or until the potatoes are soft when squeezed.
  3. Cut each potato in half lengthwise, scoop out pulp and force through a coarse sieve or ricer. Add the butter and cream and beat until smooth.
  4. In a large mixing bowl, whisk the eggs and blend in the ricotta cheese. Add the Parmesan cheese, chives, nutmeg, and salt and pepper to taste.
  5. Stir in the potato mixture and blend thoroughly. Carefully pour into the prepared tart pan and return to the oven. Bake for 25 to 30 minutes or until the surface is puffed and lightly browned.

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