Meet the Cook: To vary these squares, you can substitute cheddar cheese for the Swiss or try Canadian bacon in place of the ham. However you can make them, they taste wonderful reheated in the microwave. So you can serve the squares warm as leftovers, pack them in a thermal lunch carrier or put them on a potluck table. -Nancy Foust, Stoneboro, Pennsylvania
- 8 medium russet potatoes (about 3 pounds), peeled and cubed
- 1/3 cup butter, melted
- 1 tablespoon minced fresh parsley
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1-1/2 cups cubed Swiss cheese
- 1 cup cubed fully cooked ham
- 1 small onion, grated
- 1 teaspoon garlic powder
- 3 eggs
- 1/2 cup milk
- Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Mash with butter, parsley, salt and pepper.
- Spread about 4 cups of the potato mixture onto the bottom and up the sides of a greased 8-in. square baking dish. Combine cheese, ham, onion and garlic powder; spoon into potato shell. Combine eggs and milk; pour over all. Top with remaining potato mixture. Sprinkle with paprika.
- Bake, uncovered, at 400° for 45-50 minutes or until golden. Let stand 5 minutes before cutting. Yield: 8-9 servings.
Originally published as Swiss Potato Squares in Country Woman January/February 1999, p29
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