03/28/2024
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Recipe From The Southeastern Times Newspaper September 15, 1971

Washington State Russet Potatoes team up with Swiss cheese in this hearty Potato Cheese Casserole which is sure to rate high with your family.

Cooked potatoes are sliced and placed in a casserole with alternate layers of Swiss cheese slices and chopped green onions. A mixture of eggs, milk, and seasonings is poured over and forms a custard as the casserole bakes.

Washington State Russets, grown in the rich mineral soil of the Columbia Basin, are all-purpose potatoes high in quality and rich in nutrients. Whether baked, boiled, and fried they stay moist and flavorful.

POTATO CHEESE CASSEROLE

 

2 pounds Washington State
Russet potatoes                                       1 cup milk

6 ounces Swiss Cheese, sliced                      ½ teaspoon salt
2 green onions, thinly sliced                       ⅛ teaspoon pepper
Salt and pepper                                      ⅛ teaspoon cayenne
4 eggs                                          2 tablespoons butter

 

Cook potatoes in boiling salted water to cover. Peel and cut into thin slices. Fill the buttered casserole with alternate layers of potatoes, cheese slices and green onions, seasoning with salt and pepper. Beat eggs with milk and seasonings. Pour over potatoes. Dot with butter. Bake at 350 degrees for 30 minutes or until custard is set and top lightly browned. Makes 6 servings.

 

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