Layered Potato & Onion Bake with Oka Cheese

Prep time: 15min
Total time: 50min
Serves 8
1 1/4 bags
(907 g each) Yellow Petites Potatoes, sliced 1/4-inch (5 mm) thick
0
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

  1. 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.

  2. Pour broth and wine over potatoes, dot with butter. Bake uncovered until potatoes are tender, 25 to 30 min.

  3. Place cheese on top and broil until cheese is bubbly, 2 to 3 min.