A quintessential crowd pleaser, creamy potatoes loaded with cheese.
3 cups Russet potatoes, peeled and thinly sliced (about 5 medium potatoes)
1 small sweet yellow onion, thinly sliced
3 tablespoons chopped fresh parsley
2 cups Horizon Organic shredded Cheddar cheese (about 8 ounces)
1/4 cup grated Parmesan cheese
2 cups Horizon Organic half & half
Salt and pepper
Preheat oven to 350 degrees. Lightly butter or spray a 2-quart casserole dish. Layer one third of the potatoes, onions and parsley in the bottom of the prepared pan. Sprinkle with salt and pepper and 3/4 cup of cheddar cheese. Repeat with another third of the potatoes, onions, parsley, spices and cheddar cheese. Top with remaining potatoes and onions. Pour half & half over potatoes and sprinkle with remaining cheddar and parsley. Top with Parmesan and cover with foil. Bake for 30 minutes, remove foil and bake for an additional 35 minutes until browned and bubbly.
For a main dish, add 2 cups cooked, cubed ham or for a zestier side dish, layer in 1/2 cup chopped roasted green chilies.
Calories 283; Protein 13g; Fat 19g; Saturated Fat 12g; Cholesterol 60mg; Sodium 284mg; Carbohydrates 17g; Vitamin A 14% DV; Vitamin C 13% DV; Calcium 35% DV; Iron 5% DV