2 pounds russet potatoes
1/4 cup flour
1 teaspoon La Baleine Sea Salt
1 teaspoon Morton & Bassett Ground Black Pepper
2 cups (8 ozs.) shredded sharp cheddar cheese
1 1/2 cups H-E-B MooTopia or milk
1 jar (11.2 ounce) Rothschild Farm Onion Blossom Horseradish Dip
1 cup diced ham, optional*
Heat oven to 350°F. Spray a 9 x 13-inch baking dish with non-stick spray.
Peel or scrub potatoes, as desired. Cut potatoes into 1/4-inch thick slices or use a food processor with slicing disk to slice potatoes thinly. Combine flour, salt and pepper in a small bowl.
Arrange one-third of potatoes over bottom of baking dish; sprinkle evenly with 1 heaping tablespoon flour mixture. Layer 2/3 cup cheese over flour mixture.
Repeat step 3 to make two more layers and use remaining potatoes, flour and cheese. Whisk MooTopia and dip together; pour evenly over top.
Cover dish with foil, place on a baking sheet and bake 45 minutes. Remove foil and bake 15 minutes longer or until potatoes are tender and casserole is browned and bubbly. Let stand 10 minutes. Serve while hot
No Nutritional Information Available
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