
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
-
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.