• Potato Bake with Mozzarella and Rosemary

Potato Bake with Mozzarella and Rosemary

70 6 servings, 2/3 cup (150 mL) each
Recipe By
1
(0) 0 Reviews
Prep Time
20
min.
Total Time
1
hr.
10
min.
Servings

6 servings, 2/3 cup (150 mL) each

Up the flavour in your next potato bake with Dijon mustard and fresh rosemary. Between these two and the yummy melted cheese, it's a guaranteed win.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Cook potatoes in boiling water in saucepan 10 min. or until tender; drain. Cool 10 min. Meanwhile, whisk half-and-half, mustard, egg and pepper in bowl.
  • Arrange 1/3 of the potatoes, slightly overlapping, in bottom of 1.5-L casserole dish sprayed with cooking spray. Top with 1 tsp. rosemary and 1/3 cup cheese. Repeat layers twice. Pour half-and-half mixture over potato mixture.
  • Bake 40 min. or until golden brown.

Substitute

Prepare using fresh thyme instead of rosemary.

Servings

  • 6 servings, 2/3 cup (150 mL) each

Nutritional Information

Serving Size 6 servings, 2/3 cup (150 mL) each
AMOUNT PER SERVING
Calories 150
% Daily Value
Total fat 7g
Saturated fat 4.5g
Cholesterol 45mg
Sodium 190mg
Carbohydrate 15g
Dietary fibre 1g
Sugars 0g
Protein 6g
   
Vitamin A 6 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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