3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/4 cups shredded cheddar cheese, divided
3 ounces Swiss cheese slices, finely chopped (3/4 cup), divided
2 medium onions, finely chopped
1-1/2 cups 2% milk
2 tablespoons minced fresh parsley
Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all. Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.
- I did half this recipe for the two of us and it made a lot, we ate it as a side dish with at least 3 or 4 meals. When it says for the onions to be finely chopped, it means it. Minced would be best, or they can get a bit overwhelming. I skipped the fresh parsley. Served with chicken, steak and porkchops. Goes well with everything. Lucas would still prefer the Sour Cream Potato Casserole (from September's posts) over this, he likes the potatoes smaller.
Before -
After -
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