- Prep Time
- 15 mins
- Total Time
- 50 mins
- Serves
- Serves 8
Ingredients
- 1 1/4 bags
- (907 g each) Yellow Petites Potatoes, sliced 1/4-inch (5 mm) thick
- 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
- reduced sodium beef broth
- 250 mL
- 1 cup
- white wine
- 250 mL
- 1/2 cup
- butter, cut into pieces
- 125 mL
- 1 lb
- Oka cheese, sliced
- 500 g
Method
- Step 1
- 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.
- Step 2
- Pour broth and wine over potatoes, dot with butter. Bake uncovered until potatoes are tender, 25 to 30 min.
- Step 3
- Place cheese on top and broil until cheese is bubbly, 2 to 3 min.
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