Chadwick Boyd

HoneyBaked makes Potatoes Au Gratin super easy – especially with the rich, creamy cheese sauce. You can't go wrong with their dish of bubbly, golden potatoes, but I like to layer in some fresh arugula, chives and parsley for brighter flavor and beautiful green color. Not only does the dish look sophisticated on the table, but you’ve elevated the flavor and texture of each bite.

• 2 packages HoneyBaked Cheesy Potatoes Au Gratin
• 1¼ cup fresh arugula leaves
• 4 tablespoons finely chopped chives
• ¼ cup finely chopped Italian parsley
• ½ teaspoon coarsely ground black pepper

Heat the Potatoes Au Gratin according to instructions in the microwave. Or, heat them in a medium pot on medium high until hot – stir occasionally with a spoon as they thaw. Place half the potatoes into an oven-proof casserole dish. Scatter the arugula, parsley and 3 tablespoons of the chives on top. Then layer on the rest of the potatoes. Place the casserole under the broiler for 2-3 minutes if desired to bubble and brown the top. Finish with the rest of the chives and pepper. Serve.