Cheesy Potato Bake

Name: Cheesy Potato Bake
Yield: 4 - 6 servings
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

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

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

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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.