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Potato Bake with Mozzarella and Rosemary
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Potato Bake with Mozzarella and Rosemary

1 Hr(s) 10 Min(s)
20 Min(s) Prep
50 Min(s) Cook
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.
What You Need
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6 servings
Original recipe yields 6 servings
1 lb. Yukon gold potato es (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
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Let's Make It
1
Heat oven to 350ºF.
2
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.
3
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.
4
Bake 40 min. or until golden brown.
Kitchen Tips
Tip 1
Substitute
Prepare using fresh thyme.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 210mg
9%
Total Carbohydrates 16g
6%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 7g
14%
Vitamin A
4%
Vitamin C
8%
Calcium
15%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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