Ingredients
- 1 lbs Russet potatoes* peeled and thinly sliced
- 2 tbsp Butter
- 2 tsp tsp. Flour
- 1 cup Chicken stock
- 1 cup Fat-free 1/2 & 1/2
- 1 cup Shredded Jarlsberg or Swiss cheese
- 1/4 cup Sharp Cheddar cheese
- 1/4 cup Smoked Gruyere cheese
- 1/2 cup Red bell pepper 1/4-inch diced
- 1/4 cup Real bacon bits or pieces
- 1 tblsp Stone ground mustard
- 1/2 tsp Garlic salt
- 1/4 Dried dill
- Freshly ground pepper to taste
Servings: appetizer servings
Units:
Instructions
- Preheat oven to 350°F and spray 12 small ramekins with nonstick cooking spray. Place potatoes in a microwave-safe bowl; cover and microwave on HIGH for 6 minutes or until potatoes are tender.
- Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute more. Slowly stir in 1/2 & 1/2, cooking until mixture is smooth. Add cheeses, a little at a time, then stir in remaining ingredients.
- Spoon into prepared ramekins and bake for 30 minutes or until lightly browned and bubbly.
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