| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Swiss |
Side dish, Vegetables |
10 |
Servings |
INGREDIENTS
|
|
-Sue Woodward |
| 3 |
lb |
Russet potatoes |
| 1 |
ts |
Paprika |
| 1 |
md |
Onion; chopped |
| 3/4 |
c |
Red bell pepper; chopped |
| 1/2 |
c |
Fresh parsley; chopped |
| 1 |
c |
Grated Swiss cheese; (packed about 4 oz.) |
| 1 |
c |
Grated sharp white cheddar packed, about 4 oz.) |
| 2 |
c |
Half and half |
INSTRUCTIONS
Butter 13x9" baking dish. Add potatoes to large pot of boiling water. Boil
until just tender, about 30 mins. Drain. Cool. Peel and slice potatoes.
Preheat oven to 350~. Place half of potato slices in prepared dish. Season
with 1/2 tsp. paprika, salt, and pepper. Top with half of onion, bell
pepper, and parsley; then half of each cheese. Cover with remaining
potatoes. Season with remaining paprika, salt, and pepper. Top with
remaining onion, bell pepper, parsley, then cheeses. Pour half and half
over potatoes. Cover; bake 30 mins. Uncover. Press potatoes down with
spatula to even thickness. Bake uncovered until liquid is absorbed and top
begins to brown, about 45 mins. Cool slightly.
Source: Bon Appetit, 6/93
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Sep 26, 1998
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