This is another recipe I have had for so long, I'm not sure of it's origin.
1 cup finely chopped yellow onion
2 tablespoons butter
4 cups diced cooked peeled potatoes
2 cups shredded Swiss Cheese
1/4 cup flour
1 teaspoon salt
1/4 to 1/2 tsp pepper
3 eggs
3/4 cup half-and-half cream
Preheat oven to 350 degrees. butter a 9-inch square baking dish; set aside.
In a large skillet, saute the onion in the butter until onion is tender. Remove from the heat; add the potatoes. Toss the Swiss cheese with the flour, salt and pepper; add mixture to the skillet and blend in well.
In a small bowl, combine the eggs and the cream. Stir into the potato mixture. Spoon the mixture into the prepared baking dish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until golden brown. Cool 5 minutes before cutting into squares.
Yield: 9 servings.
Note: This casserole may be assembled the day before, covered and refrigerates overnight. Should be removed from the refrigerator about a half hour before baking. Increase baking time by about 10 minutes.
2 tablespoons butter
4 cups diced cooked peeled potatoes
2 cups shredded Swiss Cheese
1/4 cup flour
1 teaspoon salt
1/4 to 1/2 tsp pepper
3 eggs
3/4 cup half-and-half cream
Preheat oven to 350 degrees. butter a 9-inch square baking dish; set aside.
In a large skillet, saute the onion in the butter until onion is tender. Remove from the heat; add the potatoes. Toss the Swiss cheese with the flour, salt and pepper; add mixture to the skillet and blend in well.
In a small bowl, combine the eggs and the cream. Stir into the potato mixture. Spoon the mixture into the prepared baking dish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until golden brown. Cool 5 minutes before cutting into squares.
Yield: 9 servings.
Note: This casserole may be assembled the day before, covered and refrigerates overnight. Should be removed from the refrigerator about a half hour before baking. Increase baking time by about 10 minutes.
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