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: