Preheat oven to 350 degrees. Spray a shallow 1-1/2 quart baking dish and a large sheet of foil with nonstick spray. Set dish and foil aside.
Looking for a side of potatoes that are just as good as the main dish? You're going to want to try our scalloped potato recipe.
Servings and Ingredients
|1 (8-oz.) pkg. Culinary Tours Alpine-style Cheddar cheese, shredded, divided|
|2 tbsp. Hy-Vee all-purpose flour, divided|
|½ c. Gruyere cheese, shredded|
|1 tbsp. Hy-Vee salted butter|
|¼ c. white onion, finely chopped|
|1 tsp. Hy-Vee salt|
|⅛ tsp. Hy-Vee ground black pepper|
|2 c. Hy-Vee half-and-half|
|2 tsp. fresh sage, finely chopped, plus additional whole leaves for garnish|
|½ (5-lbs.) bag Hy-Vee One Step russet potatoes, peeled and sliced 1/8-inch-thick|
Things To Grab
- Shallow 1 1/2-quart baking dish
- Large sheet aluminum foil
- Hy-Vee nonstick cooking spray
- 2 medium bowls
- 4-quart saucepan
Toss together 1 1/2 cups Cheddar cheese with 1 tablespoon flour in a medium bowl. Toss together Gruyere cheese and remaining 1 tablespoon flour in another bowl. Set aside.
Melt butter in a heavy 4-quart saucepan over medium heat. Add onion, salt, and pepper. Cook and stir for 1 to 2 minutes or until onions are slightly softened. Stir in half-and-half, Gruyere cheese mixture and finely chopped sage; add potatoes. Bring to a simmer over medium heat. Gently cook for 2 to 3 minutes or until mixture is hot, stirring often.
Spoon about 1/3 of the potato mixture into prepared dish. Top with half the Cheddar cheese mixture. Repeat layers. Top with remaining potato mixture.
Bake, covered with prepared foil, for 50 minutes. Remove foil; sprinkle with remaining 1/2 cup Cheddar cheese. Bake, uncovered, for 10 to 15 minutes more or until potatoes are tender and top is lightly golden. Garnish with sage leaves, if desired. Let stand for 10 minutes before serving.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 60mg
- Sodium: 500mg
- Total Carbohydrates: 24g
- Protein: 13g
Hy-Vee Seasons October 2019