Description
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Directions
SUMMARY
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Yield: Serves: 6
INGREDIENTS
- 1 cup whipping cream
- 3/4 cup 2% milk
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 4 large russet potatoes, peeled and thinly sliced
- 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Swiss Cheese
- 1/2 cup (2 oz.) Sargento® Chef Blends™ Shredded 6 Cheese Italian
- 1/4 cup (1 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
- 2 Tbsp. butter, melted
- 1/2 tsp. paprika
DIRECTIONS
- 1
Combine whipping cream, milk, garlic, salt and pepper in small saucepan. Bring to a slight simmer over medium heat; remove and set aside.
- 2
Layer potatoes, cream mixture and cheeses in greased 13x9-inch baking dish. Drizzle with butter and sprinkle paprika evenly over top.
- 3
Bake in preheated 350°F oven 55 minutes or until potatoes are tender. Let stand 5 minutes before serving.
Nutrition
Nutrition Facts
Serves: 6
Amount Per Serving
Calories 354
Total Fat 25.4g
Saturated Fat 15.8g
Trans Fat 6.8g
Polyunsaturated Fat 0.8g
Cholesterol 84mg
Sodium 410mg
Carbohydrates 23g
Protein 13g
Dietary Fiber 2g
Vitamin A 170RE
Vitamin C 19mg
Calcium 355mg
Iron 1mg
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