Layered Potato & Onion Bake with Oka Cheese
Prep Time
Serves
Cooking Mode
1 ¼ bags (907 g each) Yellow Petites Potatoes, sliced 1/4-inch (5 mm) thick
2 cups thickly sliced onion
¼ cup chopped fresh rosemary leaves
1 tsp salt
½ tsp pepper
1 cup reduced sodium beef broth
1 cup white wine
½ cup butter, cut into pieces
1 lb Oka cheese, sliced
1 ¼ bags (907 g each) Yellow Petites Potatoes, sliced 1/4-inch (5 mm) thick
2 cups thickly sliced onion
¼ cup chopped fresh rosemary leaves
1 tsp salt
½ tsp pepper
1 cup reduced sodium beef broth
1 cup white wine
½ cup butter, cut into pieces
1 lb Oka cheese, sliced
Directions
1Preheat oven to 425°F (220°C). In a 12 x 8-inch (3 L) greased baking dish, alternate layers of potatoes, onions, rosemary, salt and pepper.
2Pour broth and wine over potatoes, dot with butter. Bake uncovered until potatoes are tender, 25 to 30 min.
3Place cheese on top and broil until cheese is bubbly, 2 to 3 min.
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Personal Note
Personal Note
