Ingredients
| 1 tbsp | (15 mL) | Canadian butter, softened |
| 8 | large yellow or red-skinned potatoes, peeled | |
| 1 ½ cups | (375 mL) | Canadian 35% cream |
| ½ cup | (125 mL) | grated Canadian Parmesan cheese, divided |
| 2 tsp | (10 mL) | roasted garlic and peppers seasoning |
| 2 tsp | (10 mL) | chopped fresh parsley or chives |
Directions
- Preheat oven to 350°F (180°C). Grease a 13 by 9-inch (33 by 23 cm) baking dish with butter.
- Cut a potato into 1/8-inch (3 mm) slices; keep slices together in shape of potato and transfer to greased dish. Press down on slices to flatten and separate them slightly. Repeat with remaining potatoes to fill dish.
- In medium bowl, stir together cream, ¼ cup (60 mL) Parmesan and roasted garlic and peppers seasoning. Pour over potatoes. Sprinkle remaining Parmesan on top.
- Bake for 55 minutes to 1 hour or until potatoes are tender and cheese is golden. Let stand for 10 minutes, then garnish with parsley before serving.
Tips
- If desired, sprinkle with crispy cooked chopped bacon during the last 5 minutes of baking.