Swiss Potato Casserole
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »