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Winter Herb Garden Scalloped Potatoes

Yield Makes 6 to 8 servings


  • 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

How to Make It

  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.