Winter Herb Garden Scalloped Potatoes by Tracy Mata

Ingredients: Six small russet potatoes, two tablespoons butter or margarine, one quarter cup chopped purple onion, Three tablespoons chopped sun-dried tomatoes, Two garlic cloves, minced, Two tablespoons all-purpose lour, Two cups whipping cream, One half cup milk, One half (8 ounce) package cream cheese, softened, Two tablespoons chopped fresh chives, Two tablespoons chopped fresh parsley, One teaspoon chopped fresh rosemary, One teaspoon salt, One half teaspoon pepper, One half cup grated Asiago cheese, One half cup shredded Parmesan cheese, 

Preparation: Peel potatoes, and cut into 1/8 inch thick slices. Set aside. Melt butter in a large skillet over medium heat. Add onion, tomatoes, and garlic; sauté until tender. Add flour, stirring until blended. Gradually add whipping cream, milk and cream cheese, stirring until smooth. Stir in chives and next four ingredients; cook, stirring constantly, three minutes. Combine potatoes and cream sauce into a lightly greased 11X17 inch baking dish. Bake, covered, at 375 degrees for one hour. Sprinkle with Asiago and Parmesan cheeses; bake, uncovered, 15 more minutes or until potato is tender.

Yield: 6 to 8 servings. Prep: 35 min. Bake: 1 hr., 15 min.