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Featuring
Servings
Makes 4 servings
Ingredients
1 pound (2 medium-large) Colorado baking potatoes, unpeeled, very thinly sliced
2 teaspoons Chef Paul Prudhomme's Vegetable Magic®, in all
½ medium onion, thinly sliced
1 medium tart green apple, such as pippin or granny smith, or 1 medium pear, unpeeled, cored, very thinly sliced
½ cup low-fat milk or half-and-half
3 ounces (¾ cup) Gorgonzola or other blue cheese, crumbled
2 tablespoons finely grated Parmesan cheese
2 teaspoons Chef Paul Prudhomme's Vegetable Magic®, in all
½ medium onion, thinly sliced
1 medium tart green apple, such as pippin or granny smith, or 1 medium pear, unpeeled, cored, very thinly sliced
½ cup low-fat milk or half-and-half
3 ounces (¾ cup) Gorgonzola or other blue cheese, crumbled
2 tablespoons finely grated Parmesan cheese
How To Prepare
Heat oven to 400° F. In an 8 or 9-inch square baking dish or other small casserole, arranges half of the potatoes. Sprinkle with 1 teaspoon of the Vegetable Magic®. Top with onion and apple. Arrange remaining potatoes on top. Season again with the remaining 1 teaspoon of the Vegetable Magic®. Pour on milk. Add cheeses and cover dish with aluminum foil. Bake for about 40 minutes or until potatoes are tender. Remove foil and bake uncovered 5 to 6 minutes until top is lightly brown in spots. Remove from oven and serve.
