This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley
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Hi guys…..it’s Robin again! :)
Okay, so today’s recipe isn’t overly fancy. Or one bit complicated. In fact, you can throw it together, place it in the oven, and almost forget about it. However, it is a true belly pleaser. And a great compliment to most dishes. It has been a good staple in the family for the past several years, because it’s a great bring-at-the-last-minute type of dish that will make bellies of all ages happy! And I’m telling you, there are fork fights over this stuff. The thin strips of potatoes marry so well with the creamy swiss cheese. And the crunchy crust along the top and edges, has a subtle nutty flavor. And then once you cut into the soft and creamy center……woah, watch out, instant love!
And if you’re thinking these are just those canned soup potatoes with cheese on top……nope, wrong. There’s no canned soup here. Only a few raw ingredients. And oh my, SO much better!
You can’t really mess this one up either — unless you don’t read the recipe correctly and you pour in a whole quart of cream instead of a half cup. Ack! Yeah, that was me! And it was a puddle of sloppy potatoes. Ooops, I was rushing, and obviously not thinking! But here’s the correct and absolutely delicious version of our family’s favorite Swiss Potatoes:
I don’t know about you, but sometimes I agonize over what to make for a side dish. These ‘Swiss Potatoes’ are perfect for dinners at home or to bring along to a friend’s house. And just watch, once you serve them, they’ll be requested over and over again. :)
Okay, time for a really simple recipe to toss in the oven!
Here is what you need. Except, I forgot the milk in the picture. Oops.
I don’t like dirtying up dishes if I don’t have to, so I did this all in the 9×13 dish that I baked in.
First, grate the 1-pound block of cheese and place in your baking dish.
Then, add your bag (32 oz) of shredded hash browns to the dish. You may want to pound the bag on the counter to loosen the potatoes if you can feel it is one big frozen lump. Loosening the shreds before opening the bag will make it easier than having to go in and break the mounds by hand.
Now, evenly distribute the 1 tsp of salt and 1 1/2 tsp of pepper and mix this around really well. Using your hands works really well to help incorporate.
Once it is mixed well, spread the potatoes and cheese evenly in the dish. Now, drizzle the 1/2 cup of cream evenly over the top (no need to stir it again it will do that on its’ own during the cooking process) and do the same with the 1/4 cup milk.
Divide the 2 TBS butter into little slices. (The scientist in me divided it into 15 pats to spread it out evenly.) Distribute evenly on top of your potatoes.
And that’s it. See? Pretty easy!
Now, cover the baking dish with tin foil to give it a good steaming for 45 minutes at 375 degrees F.
After the 45 minutes, pull off the tin foil and continue baking for 15 minutes or until brown. This browning is what adds to the flavor…….so don’t skip it! (Swiss cheese already has a great nutty flavor and browning it enhances that flavor. )
Here it is coming out of the oven. See that browned and crusty goodness?
Your side dish is finished. Now, serve with some meat and a veggie — and you’re set for a delicious meal!
Swiss Potatoes — Recipe Card
Mix cheese, potatoes, salt, and pepper together. Spread evenly in a 9×13 inch pan. Drizzle cream and milk over the potatoes. Cut pieces of butter and evenly distribute on top of potatoes. Cover with tin foil and bake for 45 minutes at 375 degrees. Uncover and continue baking for an additional 15 minutes, or until browned.