Easy Potato Scallop Bake
Prep Time
25mins
Time to Table
1hr 35mins
Servings
8
Ingredients
- 3 tablespoons olive oil
- 2 medium garlic cloves, minced
- 2 pounds Yukon gold potatoes, peeled and thinly sliced
- 1 cup sliced sweet onion; rings separated
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh rosemary
- 1 1/4 cups shredded Asiago cheese
- 3/4 cup Daisy Sour Cream
- 1 tablespoon chopped fresh chives
Ingredients
- 3 tablespoons olive oil
- 2 medium garlic cloves, minced
- 2 pounds Yukon gold potatoes, peeled and thinly sliced
- 1 cup sliced sweet onion; rings separated
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh rosemary
- 1 1/4 cups shredded Asiago cheese
- 3/4 cup Daisy Sour Cream
- 1 tablespoon chopped fresh chives
Directions
- Heat the oven to 400 degrees. Coat a 9-inch glass pie plate with cooking spray.
- Combine the olive oil and garlic in a small cup. Arrange 1 layer of potatoes overlapping in the bottom of the pan. Brush with the oil mixture.
- Sprinkle with the onions, salt, pepper, rosemary, and cheese.
- Continue layering potatoes and the remaining ingredients, finishing with a final layer of potatoes, garlic mixture, salt, pepper, and rosemary topped with cheese.
- Bake for 1 hour to 1 hour 15 minutes or until the potatoes are golden brown and tender when a fork is inserted. Cool for 10 minutes.
- Dollop each serving with the sour cream and a sprinkle of chives.
- Calories:243
- Cholesterol:24
- Dietary Fiber:2
- Protein:8
- Sodium:409
- Total Carbohydrate:24
- Total Fat:12
