Winter Herb Garden Scalloped Potatoes

Recipe from

Southern Living


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


Peel potatoes, and cut into1/8-inch-thick slices. Set aside.

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.

Combine potatoes and cream sauce into a lightly greased 11- x 7-inch baking dish.

Bake, covered, at 375° for 1 hour. Sprinkle with Asiago and Parmesan cheeses; bake, uncovered, 15 more minutes or until potato is tender.