Buttery-tasting potatoes, fresh dill and lots of cheese
makes this an attractive delicious bake.
Potatoes, peeled and thinly sliced.
Heating the potatoes in half-and-half just to boiling.
The humble potato beginning to look very colorful and appetizing.
Ready for the oven.
6 cups potatoes, peeled and thinly sliced
1 3/4 cups half-and-half
1/4 tsp. dry mustard
1 tsp. coarse sea salt
1/4 tsp. pepper
In a large pot, combine potatoes, half-and-half, mustard, salt and pepper.
Over medium-high heat, bring just to boiling, stirring occasionally;
remove from heat.
1 tbsp. chopped fresh dill
(or 1 tsp. dried dill)
2 tbsp. chopped fresh parsley
(or 2 tsp. parsley flakes)
1/4 cup grated parmesan cheese
1 cup shredded cheddar cheese
Spray shallow 3-qt. baking dish with cooking spray.
Use a slotted spoon, transfer half of potatoes to baking dish.
Combine dill and parsley; sprinkle half of herbs over potatoes.
Sprinkle with half parmesan and cheddar cheeses.
Top with the remaining potatoes and half-and-half mixture.
Sprinkle with remaining cheeses and herbs.
Bake in preheated 325 degree oven for 45 to 50 minutes
or until tender and golden.