| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
Swiss |
Vegetables, Potatoes |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Potatoes, peeled and cut into sliced 1/8" thick |
| 2 |
tb |
Unsalted butter |
| 3 |
lg |
Garlic cloves, minced |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 8 |
oz |
Grated Swiss cheese * |
| 1 |
cn |
Pimientos, drained well |
| 1 |
cn |
Chicken broth, heated |
INSTRUCTIONS
* - OPTION: Substitute low-fat Swiss cheese and reduce the quantity
to 4 ounces (1 cup grated); use only on the second and fourth layers
of the casserole.
With half the butter, grease a low 9x13" (or 3-quart) baking dish.
Assemble in four layers, each using a fourth of the potatoes, cheese
and seasonings.
LAYER 1: Cover the bottom of the casserole with a single layer of
slightly overlapping potato slices. Sprinkle with salt, pepper,
garlic and cheese.
LAYER 2: Potatoes, seasonings, garlic, cheese and all the pimientos
in an even layer.
LAYER 3: Potatoes, seasonings, cheese, garlic.
LAYER 4: Potatoes, seasonings, cheese.
Pour broth evenly over top. Dot with butter. Bake at 375'F. for 90
minutes. Cover loosely with aluminum foil the last 15 minutes if the
top starts to get too brown. Let rest for 10 minutes.
Per serving: 314 calories, 14 grams protein, 45.3 grams
carbohydrates, 4.5 grams fiber, 9.8 grams fat (6 grams saturated),
522 milligrams sodium.
Per serving, made with low-fat swiss cheese: 240 calories, 10 grams
protein, 43.4 grams carbohydrates, 4.4 grams fiber, 5.5 grams fat (2.5
grams saturated), 488 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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