Italian Skillet Potatoes

• Produce

  • 1/2 Onion, small very small
  • 2 tbsp Parsley, fresh
  • 1 tsp Rosemary, Fresh
  • 3 Russet white potatoes, very thin

• Canned Goods

  • 2 cups Progresso cooking stock, Vegetarian

• Baking & Spices

  • 2 tbsp Flour
  • 1 tsp Sea salt and ground pepper

• Dairy

  • 2 tbsp Butter
  • 1 Parmesan cheese

Found on foodconfidence.com

Ingredients

• 3 Russet white potatoes, sliced very thin
• 1/2 small onion, diced very small
• 2 cups Vegetarian Progresso Cooking Stock
• 2 Tbsp butter
• 2 Tbsp flour
• 2 Tbsp fresh parsley, chopped (plus more for garnish on top)
• 1 tsp fresh rosemary, chopped
• Parmesan cheese
• 1 tsp sea salt and ground pepper

Directions

• Preheat oven to 350. Saute diced onion in a bit of butter until soft. Set aside. Thinly slice potatoes or use a mandolin. In a small sauce pan, melt 2 Tbsp butter. Stir in flour until you make a roux. Once melted, add stock, a little at a time, stirring constantly, until sauce thickens. Cook for about 5 minutes then add herbs, cooked onions, salt and pepper (adjust salt, to taste). In a medium cast-iron skillet, lay out the potatoes evenly, making layers. Pour some sauce and a sprinkle of Parmesan cheese between each layer. Top the final layer with remaining sauce and Parmesan cheese and bake for 20-25 minutes or until potatoes are cooked through and golden brown. Top with chopped parsley before serving.