| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Swiss |
Side dish, Easter, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, thinly sliced |
| 2 |
tb |
Butter or margarine |
| 6 |
md |
Idaho potatoes, pared, sliced 1/4 inch thick |
|
|
Salt |
|
|
Pepper |
|
|
Freshly ground nutmeg |
| 4 |
oz |
Shredded Swiss cheese |
|
|
Whipping cream (about 2 1/2 cups) |
INSTRUCTIONS
Saute onion in butter in small skillet until tender; about 5 minutes.
Arrange a fourth of the potatoes in bottom of greased 2 quart casserole;
sprinkle lightly with salt, pepper and nutmeg. Sprinkle a third of the
onion and the cheese over the potatoes. Repeat layers, ending with
potatoes. Pour cream into casserole to cover potatoes completely. Bake at
350°F until potatoes are tender and most of the cream is absorbed, 1 1/2 to
1 1/2 hours. Yield: 8 servings Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook.
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31,
1999
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”