| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Swiss |
|
6 |
Servings |
INGREDIENTS
| 3 |
lb |
All-purpose potatoes |
| 1 1/2 |
c |
Milk |
| 1/3 |
c |
All-purpose flour |
| 1 |
c |
Half and half |
| 3/4 |
c |
Water |
| 1 |
pk |
Vegetable broth powder |
| 1 |
ts |
Dried thyme; crumbled |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 12 |
oz |
Ham; diced |
| 4 |
|
Green onions; thinly sliced |
| 1/2 |
c |
Swiss cheese; shredded |
| 1/2 |
ts |
Paprika; optional |
INSTRUCTIONS
Bring large pot of water to boiling. Peel potatoes; thinly slice; place
slices in bowl of cold water as you slice. Drop drained slices into boiling
water; boil 3 minutes. Drain; reserve.
Heat oven to 375. Coat inside of 12x7x2-inch or other 2 1/2-3 quart baking
dish with nonstick cooking spray.
Stir together 1/2 cup milk and the flour in medium-size saucepan until
smooth. Stir in remaining 1 cup milk, the half and half, water, vegetable
broth powder, thyme, salt and pepper; cook, stirring, over medium heat
until sauce thickens and bubbles, about 3 minutes.
Spoon one-third of potatoes into prepared casserole. Sprinkle with half of
the ham and green onion. Spoon on one-third of sauce. Repeat layers. Top
layer should be potatoes with remaining sauce poured over all.
Bake, covered, in 375 oven for 30 minutes. Sprinkle cheese over top and
sut with paprika if desired. Bake, uncovered, 15 minutes or until lightly
browned. Let stand 10 minutes before serving.
Recipe By : Family Circle 11-1-96
Posted to EAT-L Digest 24 October 96
Date: Fri, 25 Oct 1996 16:47:48 -0400
From: Carol Taillon <taillon@ACCESS.MOUNTAIN.NET>
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