- 2 tbsp. butter
- ½ medium onion, diced
- 1 garlic clove, minced
- 1¼ tsp. salt
- ½ tsp. ground black pepper
- ¾ c. chicken stock
- 1¼ c. heavy cream
- 24 oz. Tasteful Selections® potatoes, sliced thick
- 2 c. shredded cheddar cheese, divided
- ¾ c. shredded provolone cheese
- ¼ c. shredded parmesan cheese
- 1 tbsp. fresh parsley, for garnish
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Instructions
Preheat oven to 425°F. Melt butter in a large skillet over medium heat. Add minced onion & sauté until translucent, about 5 minutes. Add garlic, salt & pepper; cook for 30 seconds until fragrant. Stir in chicken stock, heavy cream and half (1 cup) cheddar cheese. Add potatoes & bring to a gentle simmer. Cover & cook on medium-low heat for 15-20 minutes, stirring occasionally, until potatoes are fork tender. Butter an 8 x 8-inch baking dish. Transfer the potato mixture to the dish. Top evenly with cheeses. Bake for 10-15 minutes, until the cheese is melted & golden brown. Let cool for a few minutes. Sprinkle with parsley and serve!
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