Scalloped Potatoes with Sun-dried Tomatoes
Ingredients
-
2 Tablespoons Butter
-
1/4 cup chopped red onion
-
3 Tablespoons chopped oil-pack sun-dried tomatoes
-
2 garlic cloves, minced
-
2 Tablespoons flour
-
2 cup heavy cream
-
1/2 cup milk
-
4 oz 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
-
6 small russet potatoes, peeled, cut into 1/8-inch slices
-
1/2 cup grated asiago cheese
-
1/2 cup grated parmesan cheese
Instructions
-
Preheat oven to 375 °F.
-
Melt the butter in a large skillet over medium heat.
-
Add the onion, sun-dried tomatoes and garlic. Saute until tender.
-
Stir in the flour.
-
Add the cream, milk, and cream cheese gradually, stirring until the cream cheese melts.
-
Stir in the chives, parsley, rosemary, salt, and pepper. Cook for 3 minutes, stirring constantly.
-
Combine the potatoes and cream sauce in a lightly greased 7×11-inch baking dish.
-
Bake, covered, for 1 hour.
-
Uncover and sprinkle with the asiago and Parmesan cheeses.
-
Bake uncovered, for 15 minutes or until the potatoes are tender.
Notes:
Source: JLDOC Cookbook, Carolina Thyme, 2006
Susan Ross made this.
