Cheesy Potato Bake

This recipe is taken from the 1990 Milk Calendar. This is the Cheesy Potato Bake recipe.

  • Prep: 15 min
  • Cooking: 50 min
Yields 4 - 6 servings
cheesy potato bake

Ingredients

  • 2 tbsp (30 mL) butter
  • 3/4 cup (180 mL) finely chopped onion
  • 3 tbsp (45 mL) finely chopped green bell pepper
  • 3 tbsp (45 mL) finely chopped red bell pepper
  • 1 cup (250 mL) Milk
  • 1 1/2 lbs (675 g) potatoes peeled
  • 1 1/2 cups (375 mL) shredded Canadian Swiss type cheese
  • 3 eggs beaten
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • Additional shredded Canadian Swiss type cheese

Preparation

Melt butter in medium saucepan. Sauté onion, green and red bell peppers until they're tender; set aside.

Pour milk into large bowl. Shred potatoes into milk. Stir in 1 1/2 cups (375 mL) Swiss cheese, eggs, sautéd vegetables, salt and pepper. Pour potato mixture into a buttered 8-inch (20 cm) square baking dish.

Sprinkle additional shredded cheese on top.

Bake in preheated 350 °F (180 °C) oven 45 to 50 min or until done. Cut into squares to serve.

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