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Little touches can make a dish exceptional. Slice cored pears lengthwise to show off their iconic shape.

Colleen Weeden
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary test

hands-on:
25 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a medium saucepan bring salted water to boiling. Add potato slices. Simmer, uncovered, 3 minutes; drain. Let cool slightly, about 10 minutes. In a 1 1/2-qt. au gratin dish arrange potato and pear slices, alternating them.

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  • In a small saucepan combine semisoft cheese, half-and-half, 2 Tbsp. Parmesan, and 1/4 tsp. salt. Whisk over medium-low just until melted. Add rosemary and zest. Pour over potato and pear slices. Sprinkle with remaining 2 Tbsp. Parmesan. If desired, top with additional rosemary and lemon zest strips.

  • Bake, uncovered, 40 minutes or until potatoes are tender and browned. Let stand 10 minutes. Remove rosemary and lemon zest strips if used. Serves 4.

Nutrition Facts

353 calories; fat 22g; cholesterol 58mg; saturated fat 14g; carbohydrates 32g; mono fat 2g; insoluble fiber 4g; sugars 12g; protein 7g; vitamin a 623.1IU; vitamin c 3.4mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 8.5mcg; vitamin b12 0.2mcg; sodium 498mg; potassium 182mg; calcium 128mg; iron 0.2mg.
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