Preheat oven to 350 degrees. Spray a 3-quart rectangular baking dish with nonstick spray. Spray a large sheet of aluminum foil with nonstick spray; set aside.
This side dish does take 2 hours to make, but it's TOTALLY worth it! Especially if you're making them for a special occasion like Easter.
Servings and Ingredients
|10 oz. Roth jalapeno Havarti cheese, plus additional for topping, shredded|
|2 tbsp. Hy-Vee all-purpose flour|
|2 tbsp. Hy-Vee salted butter|
|¾ c. shallots, finely chopped|
|2 clove(s) Hy-Vee Short Cuts garlic, minced|
|2 ½ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground black pepper|
|4 c. Hy-Vee half-and-half|
|1 (5-lbs.) bag Hy-Vee One Step russet potatoes, peeled and sliced 1/8-inch-thick|
Things To Grab
- Aluminum foil
- 3-quart rectangular baking dish
- Hy-Vee nonstick cooking spray
- Medium bowl
- 5-to-6-quart pot or Dutch oven
Toss together 10-oz. shredded cheese and flour in a medium bowl. Set aside.
Melt butter in a heavy 5-to-6-quart pot or Dutch oven over medium heat. Add shallots, garlic, salt, and pepper. Cook and stir for 1 to 2 minutes or until shallots are softened. Stir in half-and-half, then add potatoes. Bring to boiling over medium-high heat; reduce heat. Gently boil for 2 to 3 minutes or until slightly thickened, stirring occasionally.
Spoon about one-third of the potato mixture into prepared baking dish. Top with half the cheese mixture. Repeat layers. Top with remaining potato mixture.
Bake, covered with prepared foil, for 60 to 75 minutes or until potatoes are tender. Remove foil. Sprinkle with additional cheese and bake, uncovered, for 10 minutes more or until lightly golden. Let stand for 10 minutes before serving.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 40mg
- Sodium: 450mg
- Total Carbohydrates: 21g
- Protein: 7g