Winter Herb Garden Scalloped Potatoes

• 6 small russet potatoes
• 2 tablespoons butter or margarine
• 1/4 cup chopped purple onion
• 3 tablespoons chopped dried tomatoes
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups whipping cream
• 1/2 cup milk
• 1/2 (8-ounce) package cream cheese, softened
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup grated Asiago cheese
• 1/2 cup shredded Parmesan cheese

1. Peel potatoes, and cut into1/8-inch-thick slices. Set aside.
2. Melt butter in a large skillet over medium heat. Add onion, tomatoes, and garlic; saute until tender. 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.
3. Combine potatoes and cream sauce into a lightly greased 11- x 7-inch baking dish.
4. Bake, covered, at 375u0b0 for 1 hour. Sprinkle with Asiago and Parmesan cheeses; bake, uncovered, 15 more minutes or until potato is tender.

potatoes, butter, purple onion, tomatoes, garlic, flour, whipping cream, milk, cream cheese, fresh chives, parsley, rosemary, salt, pepper, cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/winter-herb-garden-scalloped-potatoes (may not work)