| Swiss Potato Kugel
|
| 1 cup finely chopped onion 2 tablespoons butter 4 cups shredded cooked potatoes (about 4 medium) 2 cups (8 ounces) shredded Swiss cheese 1/4 cup flour 1 teaspoon salt 1/4 teaspoon pepper 3 eggs 3/4 cup cream Tomato slices and fresh thyme, optional |
| In a large
skillet, saute onion in butter until tender. Remove
from the heat; add potatoes. Toss cheese with flour, salt and pepper; add to skillet and blend well. In a small bowl, combine the eggs and cream. Stir into the potato mixture. Spoon into a greased 9-in. square baking dish. Bake uncovered, at 350° F for
20 to 30 minutes or until golden brown,. Cool
for 5 minutes; cut into squares. Garnish with tomato and thyme if desired. Yield: 9 servings.
(This recipe can be prepared the day before, covered and refrigerated
overnight. Remove from the refrigerator 30
minutes before baking. Bake for 30 to 40
minutes.) |