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Swiss Potato Kugel

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Why I Love This Recipe

This recipe of mine appeared in two of the TOH little flyers that come with the magazine and also the TOH annual casserole cookbook on year.

Ingredients You'll Need

1 C. finely chopped onion
2 T. butter or margarine
4 C. shredded or diced cooked peeled potatoes (about 4 medium)
2 C. (8 oz.) shredded Swiss cheese
1/4 C. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
3 eggs
3/4 C. half-and-half cream


In a large skillet, sauté the onion in butter until tender. Remove from the heat. Add the potatoes. Toss the cheese with the flour, salt and pepper; add to the 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 degrees for 20-30 minutes or until golden brown. Cool for 5 minutes. Cut into squares. Garnish with tomato and thyme if desired. Yield: 9 servings

Editor’s note: This recipe can be prepared the day before, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking. Bake for 30-40 minutes.

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