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Swiss Scalloped Potatoes
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5 medium potatoes (about 3 pounds), peeled and thinly sliced
1 small onion, thinly sliced
1 jar (4 ounces) diced pimientos, drained
3 garlic cloves, minced
2 cups (8 ounces) shredded Swiss cheese, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
2 tablespoons butter or margarine
In a greased shallow 3-qt. baking dish, layer a third of the potatoes, onion,
pimientos, garlic and Swiss cheese; sprinkle with 1/4 teaspoon salt and a dash of
pepper. Repeat layers once. Top with remaining potatoes, onion, pimientos,
garlic, salt and pepper. Pour broth over the top; dot with butter. Bake,
uncovered, at 375° for 1 hour. Sprinkle with remaining cheese. Bake 30
minutes longer or until liquid is absorbed and cheese is melted. Let stand for 10
minutes before serving.
Yield: 8 servings.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |