Layered Potato & Onion Bake with Oka Cheese

Prep time: 15min

Total time: 50min

Serves 8

Ingredients
Nutritional Information

1 1/4 bags

(907 g each) Yellow Petites Potatoes, sliced 1/4-inch (5 mm) thick

2 cups

thickly sliced onion

500 mL

1/4 cup

chopped Fresh Rosemary leaves

60 mL

1 tsp

salt

5 mL

1/2 tsp

pepper

2 mL

1 cup

Beef Broth, 25% Less Sodium

250 mL

1 cup

Wallaroo Light White Wine

250 mL

1/2 cup

butter, cut into pieces

125 mL

1 lb

Oka cheese, sliced

500 g

calories

245

fat

14 g

saturated fat

8.5 g

carbs

20 g

protein

9 g

cholestrol

25 mg

fibre

3 g

sodium

490 mg

potassium

40 mg

Directions

Preheat 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.
Pour broth and wine over potatoes, dot with butter. Bake uncovered until potatoes are tender, 25 to 30 min.
Place cheese on top and broil until cheese is bubbly, 2 to 3 min.