Shirley Howie
Foxboro, MA
These potatoes are delicious and so quick & easy to make! A go-to recipe that is always welcome at potlucks and family get-togethers.
6 c. new potatoes, thinly sliced and divided
1/2 c. onion, finely chopped and divided
2 c. shredded Swiss cheese, divided
salt and pepper to taste
1 T. beef bouillon granules
1 c. boiling water
In a greased shallow 1-1/2 quart casserole dish, layer half the potato slices, half the onion and half the cheese. Sprinkle lightly with salt and pepper; repeat layers. Stir bouillon into boiling water; pour over potatoes and cheese. Bake, uncovered, at 400 degrees for 45 to 50 minutes, until potatoes are tender and crust is golden. Let stand 5 minutes before serving. Serves 6.
For a crispy, crunchy casserole topping, leave the casserole dish uncovered while it’s baking. Cover it if you prefer a softer consistency.