KraftRecipes.com
Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Salads & sides

Potato Bake with Mozzarella and Rosemary

Potato Bake with Mozzarella and Rosemary recipe
photo by:kraft
Up the flavor in your next potato bake with fragrant mustard and fresh rosemary. Between these two and the yummy melted cheese, it's a guaranteed win.
time
prep:
20 min
total:
1 hr 10 min
servings
total:
6 servings, 2/3 cup each

What You Need

1
lb.  Yukon gold potatoes (about 3), peeled, sliced
1/2
cup  half-and-half
1
Tbsp.  GREY POUPON Dijon Mustard
1
 egg yolk
1/4
tsp.  black pepper
1
Tbsp.  fresh rosemary
1
cup  KRAFT Shredded Mozzarella Cheese

Make It

HEAT oven to 350ºF.

COOK potatoes in boiling water in saucepan 10 min. or until tender; drain. Cool 10 min. Meanwhile, whisk half-and-half, mustard, egg and pepper in bowl.

ARRANGE 1/3 of the potatoes, slightly overlapping, in bottom of 1-1/2 qt. casserole sprayed with cooking spray. Top with 1 tsp. rosemary and 1/3 cup cheese. Repeat layers twice. Pour half-and-half mixture over potato mixture.

BAKE 40 min. or until golden brown.

Kraft Kitchens Tips

Substitute
Prepare using fresh thyme.
K:65244v0:166901
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email