Winter Herb Garden Scalloped Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 small russet potatoes |
2 tablespoons butter or margarine |
1/4 cup chopped purple onion |
3 tablespoons chopped dried tomatoes |
2 garlic cloves, minced |
2 tablespoons all-purpose flour |
2 cups whipping cream |
1/2 cup milk |
1/2 (8-ounce) package cream cheese, softened |
2 tablespoons chopped fresh chives |
2 tablespoons chopped fresh parsley |
1 teaspoon chopped fresh rosemary |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup grated asiago cheese |
1/2 cup shredded parmesan cheese |
Directions:
1. Peel potatoes, and cut into1/8-inch-thick slices. Set aside.
2. Melt butter in a large skillet over medium heat. Add onion, tomatoes, and garlic; saute until tender. Add flour, stirring until blended. Gradually add whipping cream, milk, and cream cheese, stirring until smooth. Stir in chives and next 4 ingredients; cook, stirring constantly, 3 minutes.
3. Combine potatoes and cream sauce into a lightly greased 11- x 7-inch baking dish.
4. Bake, covered, at 375° for 1 hour. Sprinkle with Asiago and Parmesan cheeses; bake, uncovered, 15 more minutes or until potato is tender.
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