Rosemary Garlic Potato Bake
Serve this layered potato bake with a green salad sprinkled with blue cheese and sliced pears.
6 medium Yukon gold potatoes, sliced 1/4-inch thick
5 tablespoons butter
1 medium white onion, thinly sliced
4 cloves finely chopped garlic
1 tablespoon finely chopped fresh rosemary
1 Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 4 cups)
3 cups shredded Swiss cheese
Heat oven to 375°F
Place potatoes in enough salted water to cover in a Dutch oven and bring to a boil. Cook 6 to 8 minutes or until potatoes are firm but slightly tender. Drain and pat dry.
Melt butter in 12-inch ovenproof skillet over medium-high heat.
Add onions, garlic, and rosemary. Cook 2 to 3 minutes or until onion is softened. Remove onion mixture from skillet and set aside.
Add 1 tablespoon of the butter to the same skillet. Add one-third of the potatoes in single layer. Cook 2 to 3 minutes or until lightly browned on one side. Remove from skillet and set aside.
Continue browning potatoes adding 1 tablespoon of the butter and one-third of the potatoes each time until completed.
To assemble, place half of browned potatoes in skillet. Top with 1/2 of the onion mixture. Spoon 1-1/2 cups of the chicken over the onions. Sprinkle with 1-1/2 cups of the cheese.
Repeat layer with remaining potatoes, onion mixture, chicken, and cheese. Press firmly into pan.
Lightly spray a piece of aluminum foil large enough to cover the pan with non-stick cooking spray. Place sprayed side down on pan and seal edges. (Note: dish can be refrigerated at this point until ready to bake. Remove from refrigerator 45 minutes before baking and continue as directed.)
Bake 30 to 35 minutes or until hot and cheese is melted. Remove foil during the last 5 minutes of baking.
1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories700
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Calories from Fat53%
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Total Fat41g
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Saturated Fat20g
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Total Carbohydrate43g
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Protein40g
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Sugars3g
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Cholesterol175mg
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Dietary Fiber5g
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Sodium800mg
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- DAILY VALUE
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Vitamin A15%
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Vitamin C37%
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Calcium48%
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Iron10%
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- DIETARY EXCHANGES
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Starch/Bread2.5
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Fat4
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Med-Fat Meat4.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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