Swiss Potato Casserole

Tested Till Perfect

Why does Swiss cheese have holes? They are formed from a gas released by organisms during fermentation — a process that gives Swiss its distinct taste. Slicing the potatoes in the food processor speeds up the preparation of this cold-weather casserole.

Servings: 6 to 8

Ingredients:

Nutritional Info
Per each of 8 servings: about -
cal 432
pro 17 g
total fat 26 g
sat. fat 14 g
carb 33 g
fibre 2 g
chol 77 mg
sodium 438 mg
% RDI: -
calcium 36%
iron 9%
vit A 16%
vit C 18%
folate 10%
    1 tbsp (15 mL) butter
    2 cloves garlic, minced
    3 cups (750 mL) sliced mushrooms (8 oz/250 g)
    3 lb (1.5 kg) Yukon gold potatoes, peeled and thinly sliced
    8 oz (250 g) smoked sausage, sliced
    1 onion, sliced
    2 cups (500 mL) shredded Swiss cheese (8 oz/250 g)
    1-1/2 cups (375 mL) 10% cream
    1/2 tsp (2 mL) pepper

Preparation:

In skillet, heat butter over medium heat; cook garlic and mushrooms for about 5 minutes or until liquid is evaporated. Let cool.

Layer half of the potatoes in greased 13- x 9-inch (3 L) baking dish. Top with sausage, onion, mushroom mixture and half of the cheese. Top with remaining potatoes; sprinkle with remaining cheese. Stir cream with pepper; pour over top.

Cover and bake in 425°F (220°C) oven for 30 minutes. Uncover; using spatula, gently press potatoes down into cream. Reduce temperature to 400°F (200°C); bake, pressing potatoes down once, for about 35 minutes longer or until golden brown and bubbly. Let stand for 10 minutes before serving.

 

Source

© CanadianLiving.com





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