Winter Herb Garden Scalloped Potatoes

Ingredients

• 0.5 cup asiago cheese grated
• 2 tablespoons butter 
• 8 ounce cream cheese softened
• 3 tablespoons tomatoes dried chopped
• 2 tablespoons flour all-purpose
• 2 tablespoons chives fresh chopped
• 2 tablespoons parsley fresh chopped
• 1 teaspoon rosemary fresh chopped
• 2  garlic cloves minced
• 0.5 cup milk 
• 0.5 cup parmesan cheese shredded
• 0.3 teaspoon pepper 
• 0.3 cup purple onion chopped
• 6 small russet potatoes 
• 1 teaspoon salt 
• 2 cups whipping cream 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Peel potatoes, and cut into1/8-inch-thick slices. Set aside.
2. Melt butter in a large skillet over medium heat.
3. Add onion, tomatoes, and garlic; saute until tender.
4. Add flour, stirring until blended. Gradually add whipping cream, milk, and cream cheese, stirring until smooth. Stir in chives and next 4 ingredients; cook, stirring constantly, 3 minutes.
5. Combine potatoes and cream sauce into a lightly greased 11- x 7-inch baking dish.
6. Bake, covered, at 375 for 1 hour.
7. Sprinkle with Asiago and Parmesan cheeses; bake, uncovered, 15 more minutes or until potato is tender.