A rich potato side dish to serve with a Sunday dinner of roast chicken or beef, baked ham, or the holiday bird.
20m
PREP TIME
1hr 30m
COOK TIME
263
CALORIES
12
INGREDIENTS
Ingredients
Instructions
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A rich potato side dish to serve with a Sunday dinner of roast chicken or beef, baked ham, or the holiday bird.
20m
PREP TIME
1hr 30m
COOK TIME
263
CALORIES
12
INGREDIENTS
Ingredients 10 Servings
- 2 tablespoons butter
- 2 tablespoons flour
- 1 medium shallot, finely chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons McCormick Gourmet™ Organic Crushed Rosemary
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 3/4 cup beef stock
- 1/2 cup heavy cream
- 1 1/2 cups shredded Cheddar cheese, divided
- 1 cup shredded Gruyere cheese
- 2 1/2 pounds russet potatoes, peeled and thinly sliced
INSTRUCTIONS
- 1 Preheat oven to 350°F. Melt butter in medium saucepan on medium heat. Sprinkle with flour; cook and stir with wire whisk 1 minute. Stir in shallot, garlic, rosemary, sea salt and pepper. Gradually add stock and cream, whisking until well blended. Cook and stir 5 minutes or until bubbling. Remove from heat. Add 1 cup of the Cheddar cheese and Gruyere cheese; whisk until cheese is melted.
- 2 Layer 1/2 of the potatoes in greased 2-quart baking dish. Pour 1/2 of the cheese sauce over top. Repeat layers.
- 3 Bake, uncovered, 1 to 1 1/4 hours or until potatoes are tender. Sprinkle with remaining 1/2 cup Cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
NUTRITION INFORMATION
(per Serving)
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