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
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
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.
Prepare using fresh thyme.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
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.